Culinary Arts | Eastern New Mexico University-Main Campus

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-1011.00

Skills

CoordinationMonitoringSocial PerceptivenessSpeakingTime ManagementManagement of Personnel ResourcesCritical ThinkingService Orientation

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServicePersonnel and Human ResourcesAdministration and Management

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingDeductive ReasoningSpeech ClarityInductive ReasoningNear VisionSpeech RecognitionWritten Comprehension

Tasks

Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.

Technology

Time accounting softwareAnalytical or scientific softwareData base user interface and query softwareFinancial analysis softwareElectronic mail software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-1011.00	Chefs and Head Cooks	title_inference	$60,990 median$96,030 top	+7.1%	1,400

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

Full kitchen brigade — supervise and coordinate autonomously across all stations during high-volume service in a restaurant or hotel environment.
Comprehensive sanitation and food safety programs — enforce proactively, conduct internal audits, and resolve compliance issues without escalation.
Menu development and seasonal recipe refinement — lead independently, balancing culinary creativity with cost targets and operational feasibility.
Complex food quality problems — diagnose root causes using sensory analysis and deductive reasoning, then implement corrective actions in real time.
Purchasing and supply chain coordination — manage vendor relationships, negotiate pricing, and optimize ordering cycles using MRP or procurement software.
Staffing schedules and labor allocation — design and adjust based on projected covers, skill levels, and budget constraints across a full pay period.
Culinary training programs for new and returning cooks — develop and deliver using varied instructional strategies tailored to individual learning needs.
Food and labor cost performance against budget — analyze weekly using financial software, identify variances, and recommend operational adjustments.
Non-routine equipment failures or ingredient shortages during service — resolve independently through problem-solving and rapid menu substitution.
Health department inspections and third-party audits — prepare for and lead, demonstrating full knowledge of regulatory standards and documentation requirements.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.