Culinary Arts
Associate of Applied Science Degree in Culinary Arts
Certificates in Baking, Professional Cooking and Food Service Management
2007-09
Refer to pages 137-138 in the CNM 2007-09 Catalog or the current Program Guide.
 | | Culinary Arts is an excellent field for students seeking a challenging career in a rapidly growing industry. The mission of CNM's Culinary Arts Program is to teach innovative trends in the hospitality/food service industry while providing an atmosphere for learning that encourages student growth, teamwork, and diversity that result in lifelong learning and employment in the hospitality/food service industry. Students will study baking and pastry, professional cooking, safety, sanitation, nutrition, equipment use, human relations, supervisory skills, dining room skills, and business practices. Classes include classroom and laboratory time. The American Culinary Federation (ACF) Accrediting Commission accredits this program. Upon completion of the associate of applied science degree program, students are eligible to become certified culinarians through ACF. In addition, students can obtain a certificate in Baking and Professional Cooking. |
Students wishing to continue for a bachelor’s degree in Culinary Arts or Hospitality should meet with the program director to plan their course of study. Several schools work directly with CNM granting articulated credit or transfer guides.
Career and Advancement Opportunities
Jobs are available in restaurants, resorts, schools, retirement homes, hospitals, convention centers, bakeries and other areas. Types of jobs range from bakers to cooks, managers to chefs and opportunities from the fast food industry, fine dining establishments, to casinos and resorts.
Special Requirements
Students are required to purchase at least four sets of chef’s uniforms, dining room service attire, textbooks and tools. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of laboratory classes.
Contact Information
Contact the program director, Donna Diller, at 224-3896 to request a tour of our facility.
Dining Opportunities
For Students
Alumni
Advisory Committee
Faculty and Staff
Community Cooking Classes
