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Welcome to the Culinary Arts Program

The Culinary Arts AAS degree program teams students with established culinarians who have years of experience as working professionals.  Our American Culinary Federation certified chefs guide students throught he course of study that prepares them to step out and make their mark on the world of gastronomy.

The Culinary Arts program train chefs, pastry chefs, cooks and bakers for positions in restaurants, resorts institutions, cruise lines, hotels, and any venue where quality food is prepared.  Working in state-of-the-art culinary laboratories, students learn, experiment, create, and define the future of gastronomy in our region.

The program leads to an Associate of Applied Science (AAS) degree in an area of study that directly relates to the workforce needs of this region, while establishing the student's preparedness to work in the food service industry.

A DACC Culinary Arts AAS degree assures employers that graduates of the program posses the knowledge and skills needed in the industry.  The program has been designed to be consistent with the requirements of the American Culinary Federation.

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

Associate Degree: Applied Science

Course Descriptions:

For course descriptions on any Culinary Arts program course, as well as any core/general education and related/professional requirement, please go to the link(s) below:

Contact Information:

Contact any Culinary Arts faculty or staff member for additional information or academic advising:

Argie Hernandez:  (575) 528-7403 - arhernan@nmsu.edu
Patty Montoya:  (575) 528-7277 - patmonto@nmsu.edu
Jason Chaffee:  (575) 528-7412 - jchaffee@nmsu.edu
Stephanie Lenhardt-Edwards:  (575) 528-7279 - slenhard@nmsu.edu
Carl A. Miller:  (575) 528-7273 - chefcam@nmsu.edu
Dr. Kim A. Seifert:  (575) 527-7518 - kseifert@nmsu.edu