SFCC’s Culinary Arts Program provides professional, hands-on chef training. You’ll receive world-class instruction in all areas of the hospitality industry, from pastries and hot and cold kitchens to dining room and bar, cost controls and management, restaurant design, nutrition, and sanitation and safety. In experience-based learning opportunities, you’ll master the cooking basics in SFCC’s high-quality commercial kitchens, operate a food truck, and apprentice with top Santa Fe restaurants and caterers.
At SFCC, you’ll be learning in the sole training facility for Chaîne des Rôtisseurs of New Mexico, the world’s oldest international gastronomic society. You’ll also be working with SFCC’s Culinary Arts Garden, a demonstration garden and living laboratory, producing fresh, organic vegetables for use in the Culinary Arts labs and kitchens. And if you’d like to master the art of baking pastries, cakes, candies and ices, you can earn a patissier certificate from SFCC’s Patissier Program.
Chefs and head cooks earn an annual median salary of $41,225 and cooks earn, on average, an annual salary $24,867. For bakers, the annual median salary is $26,502 and food managers earn, on average, $44,411a year.