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Culinary Arts

Degrees and Certificates

Culinary Arts Program

Culinary Arts is an excellent field if you are 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 your growth, teamwork, and diversity that result in lifelong learning and employment in the hospitality/food service industry.

You 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, you are eligible to become certified culinarians through ACF. In addition, you can obtain certificates in Baking and/or Culinary Fundamentals.

To continue your education for a bachelor’s degree in Culinary Arts or Hospitality, you should meet with the program director to plan your course of study. Several schools work directly with CNM granting articulated credit or transfer guides.

For more information contact (505) 224-4000 (extension 44349).

Culinary Fundamentals

The Culinary Fundamentals certificate is a two-term program. Cooking is an excellent field if you are seeking a challenging career in a rapidly growing culinary and hospitality industry. You will study cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, culinary math and computer skills. Classes include classroom and lab time.

Food Service Management

This certificate program prepares you for the hospitality/food service field, providing you with the skills necessary to become entry-level supervisors or enhancing your current knowledge, skills and abilities as managers. Food safety, sanitation and HACCP procedures are stressed.

Classroom instruction includes theory and hands-on application in food service, nutrition, human resources, beverages and business practices.