About
Train with the experts at New Mexico's Premier Culinary Program! 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
Remember to consult the DACC Catalog for more complete information before choosing a program. Certain restrictions, qualifications, and/or fees may apply.
LIMITED-ENTRY PROGRAM
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.
Program Goals
- *Demonstrate the use of marketing concepts in planning and operational processes.
- *Demonstrate cost control measures as applied to kitchen operations.
- *Practice appropriate communication skills in operational situations
- *Relate management responsibilities for the achievement of financial goals including budgeting and *purchasing of supplies and labor.
- *Discuss the importance of preventing food-borne illness in food service operations.
- *Apply classical and modern cooking (baking) techniques to a variety of cuisines (products).
- *Demonstrate appropriate sanitation and safety practices in kitchen settings.
- *Practice appropriate customer service techniques and practices.
Explore
Graduates of the Culinary Arts Program can pursue various careers in the food service and hospitality industry. They may work as restaurant cooks, preparing meals with a focus on quality and presentation, or as chefs who oversee kitchen operations and menu development. Pastry chefs create desserts and baked goods, while bartenders mix beverages and provide customer service. Catering managers plan and execute events, coordinating menus and staffing. With hands-on training from experienced chefs, graduates are well-prepared for these dynamic roles and can enhance their career prospects in the culinary field.
Job Opportunities
Mission Statement
The Hospitality Department at Dona Ana Community College in New Mexico is dedicated to providing students with a comprehensive and practical education in the fields of culinary and hospitality. We focus on equipping individuals with the skills, knowledge, and experience needed to thrive in these dynamic industries and contribute positively to their communities. Through innovative teaching methods and industry partnerships, we empower our students to excel as professionals and leaders, both regionally and beyond.
Vision Statement
The Hospitality Department at Dona Ana Community College envisions becoming a cornerstone of excellence in education, recognized for producing skilled professionals who drive innovation, creativity, and sustainable growth in the hospitality sectors. Our graduates will be known for their exceptional expertise, ethical values, and contributions to the development of both local communities and the broader industry landscape.
Phone: 575-528-7335