The 29 credit hour, two-term Professional Cooking program emphasizes occupational safety/sanitation criteria, nutritional food preparation, palate develoment, food fabrication, equipment usage, knife skills, and professionalism and teamwork/problem solving skills. Speed and efficiency are stressed in hands-on kitchen/restaurant situations.
Students are prepared for entry into the rapidly growing food and hospitality industry as food service workers upon completion of the program.
Classes are held in modern commercial kitchens where first-term students prepare breakfast and lunch menu items, perform line-cooking, and operate a cafeteria line. Second-term students operate the Student Specialities fine dining restaurant where they prepare international cuisines, learn table setting, napkin folding, food service, managing a service staff, human relations, and Maitre'D skills. All Student Specialities meal periods are open to the public; dinner requires advance reservations.
Theory classroom instruction includes quantity food production techniques for sandwiches, salads and dressings, soups and sauces, and breakfast and lunch entrees. Second-term students learn methods of cooking stews, fricassees, garnishes, soups, sauces, starches and grains, vegetable cookery, meat fabrication, seafood, poultry, beef, lamb, pork, wild game, vegetarian cooking, and ethnic cuisines, including New Mexico cuisine.
Graduates are encouraged to enroll in the Baking Program , as space permits, to gain additional job skills which may be helpful in their careers.
This certificate program is Tuition-Free for New Mexico residents; there is a $22.25 registration fee each term.
Students must be free of chronic allergies. In addition, a physican's certificate must be presented to TVI before the start of classes stating that the student is free from tuberculosis in a transmissible form.
This program requires chef's uniforms and basic hand tools. Tool lists and uniform requirements with approximate costs and purchase deadlines are provided by instructors at the beginning of each term.
Baking
This 29 credit hour, two-term food service specialty program prepares students for jobs as bakers in restaurants, bake shops and institutional kitchens. Students learn safety and hands-on skills in a lab furnished with commercial baking equipment. Students prepare breads, sweet yeast goods, cakes, pastries, cookies, icings and fillings, as well as practice cake decorating, portioning, baking techniques, bench skills, and marketing skills. Students sell their baked goods and pasteries to the public at the Student Specialities Retail Bakery.
Graduates are encouraged to enroll in the Professional Cooking Program, as space permits, to gain additional job skills which may be helpful in their careers.
This certificate is Tuition-Free for New Mexico residents; there is a $22.25 registration fee each term.
Students must be free of chronic allergies. In addition, a physician's certificate must be presented to TVI before the start of classes stating that the student is free from Tuberculosis in a transmissible form.
This program requires chef's uniforms and basic hand tools. Tool lists and uniform requirements with approximate costs and purchase deadlines are provided by instructors at the beginning of each term.
TVI Community College
525 Buena Vista SE
Albuquerque, NM 87106
(505) 224-3755
For additional information contact:
Carmine J. Russo, CCC, CCE, Culinary Arts Program Chair crusso@tvi.cc.nm.us
The USDA is projecting the fall US potato harvest at 373.5 million hundredweight, 8.3% less than last year and the smallest crop since 1991. The fall Idaho potato harvest is estimated at 114.9 million...
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Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
Professional Cooking
