Prepare basic breads, rolls, cakes, cookies, bakery sauces, icings and fillings.Prepare simple salads, sandwiches, breakfast foods, and hors d'oeuvres appropriate for the food service industry. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared.Produce dressings for salads and sandwiches.Produce a variety of cheeses and pastas.Produce basic stocks, sauces and soups.Fabricate meat, fish and poultry products.Apply food costing techniques and recipe conversions using standard and metric measurements.Use kitchen small-wares, equipment, knives and bakery equipment.Identify fruit and vegetable classifications and prepare and use a variety of products.Identify and apply culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation.Gainful Employment information is available from Job Connection Services.Upon successful completion of the Culinary Arts Fundamentals Certificate program, the learner will be able to: All students wishing to enroll in Culinary Fundamentals CSC must attend an advising session. Types of employment range from business owners, to bakers or cooks and managers or chefs and include employment opportunities from the fast food industry to fine dining. PROGRAM NOTES: Faculty provide advising to enhance student success. Jobs are available in restaurants, casinos, resorts, schools, retirement homes, hospitals, cruise ships, catering companies, convention centers and other areas. CNM currently has transfer agreements with many colleges and universities in New Mexico and elsewhere. Many of the courses in this program are transferable and some may be applied to four-year degree programs at other institutions. Students completing the certificate may also receive certificates in Food Service Management, and Culinary Fundamentals. Please check the list here when considering a course. Some courses are not eligible for Financial Aid.Direct Subsidized Loans: 150 percent rule.In addition, this course focuses on culinary fundamentals such as knife.

This is a financial aid eligible program. Introduction to kitchen basics, including equipment use, safety, and sanitation.

Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. Prior to joining MUW’s faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College.

Students must be able to stand for the duration of the laboratory class.Īpproximate Costs of this Educational Option She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts from 1997-2005.

Students should be able to lift 30 pounds The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard.

Students are required to purchase chef’s uniforms, textbooks, and tools.

Primary course location: Main Campus some theory courses are offered online.This educational option can be started: Any term.Full-time students can complete the program in two terms. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides. This educational option can be completed: Part-time or full-time.See Recommended Sequence of Courses Educational Option Information Students may participate in culinary competitions with ACF, SkillsUSA and other extracurricular activities.

ACF accreditation assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. The certificate program is a required part of the Associate of Applied Science Degree which is nationally accredited by the American Culinary Federation Education Foundation’s Accrediting Commission. Students will study cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, culinary math and computer skills. Cooking is an excellent field for students seeking a challenging career in a rapidly growing culinary and hospitality industry. The Culinary Fundamentals certificate is a two-term program. School of Business & Information Technology (BIT)

With culinary fundamentals