Skip to main content

Culinary Arts

DACC chef and students working in state-of-the-art facilities at DACC



The DACC Culinary Arts program has a limited number of seats. Students must complete two preliminary courses to be considered for admission (CHEF 101 and CHEF 165) with a C or higher. For more information, see the Culinary Arts Course Sequence
Associate of Applied Science Degree


Culinary Program

Train with the experts! Our Culinary Arts Program teams students with American Culinary Federation Certified Chefs who have years of experience as working professionals. In our state-of-the-art laboratories, the program trains chefs, pastry chefs, cooks and bakers for positions in the food service and hospitality field. The program leads to an Associate of Applied Science (AAS) degree in a dynamic and in-demand profession. Students working in the industry can upgrade their skills and abilities to improve their workplace opportunities.

Note: Because this career-education program is comprised primarily of vocational/technical courses, it is not intended to transfer to a four-year institution.

How to Get Started

Prospective students can arrange for an initial degree planning session with an Academic Advisor after completing the application for program admission. Students are admitted to the program in the fall semester as a cohort and must maintain their academic eligibility throughout their course of study.

Remember to consult the DACC Catalog for more complete information before choosing a program. Certain restrictions, qualifications, and/or fees may apply.

For more information, contact the Culinary Arts Program at (575) 528-7412.



Faculty & Staff:

Laura De La Cruz, Interim Department Chair
Phone: 575-528-7335
Office: DAEM 100G
Nancy Gonzalez, Lab Technician
Phone: 575-528-7412
Office: DASR 220Q 
Thomas Drake, Chef Instructor
Phone: 575-528-7273
Office: DASR 220P
Cecilia Castro, Chef Instructor
Phone: 575-528-7279
Office: DASR 220O
Lorrie Harper, Associate Professor
Phone: 575-527-7264
Office: DASR 220N