Learn Culinary Arts in Colorado's World Class Resorts

Get on top of a fast changing industry without loading on student debt

The Colorado Mountain College Culinary Institute offers three great culinary programs in stunning mountain locations, all at a fraction of the cost of other culinary schools. Earn a resume-building degree with on-the-job apprenticeship training.

Culinary Apprenticeship - Breckenridge

Earn a traditional Culinary Arts degree with a European style apprenticeship to provide the credentials and experience you need to succeed.

Culinary Arts – Vail Valley

This program has a shorter time from start to career. Your culinary arts education will conclude with an internship — your opportunity to work in the world-class resorts of Vail and Beaver Creek.

Restaurant & Culinary Management - Steamboat Springs

Combine a solid base of culinary skills with the business knowledge you need to run a restaurant. You’ll train in the culinary basics while also learning accounting, purchasing and management.

Degree type Culinary Arts - Apprenticeship (AAS), Culinary Arts - Vail Valley and Restaurant & Culinary Management (AAS)

Program Specific Courses

Culinary Arts - Apprenticeship

CUA 103 - Intro to Sanitation and Production ServSafe
CUA 122 - Introduction to Stocks, Soups, & Sauces
CUA 123 - Introduction to Garde Manger
CUA 124 - Vegetable Preparation and Breakfast Cookery
CUA 126 - Intermediate Soups and Sauces
CUA 131 - Starches, Pastas, Casseroles, & Grains
CUA 135 - Center of the Plate: Beef & Veal
CUA 138 - Food and Beverage Service
CUA 156 - Nutrition for the Hospitality Professional
CUA 251 - Advanced Garde Manger: Hors D'Oeuvres
CUA 130 - Center of the Plate: Poultry
CUA 137 - Center of the Plate: Fish & Seafood
CUA 139 - Center of the Plate: Pork, Lamb, & Game
CUA 141 - Baking: Principles and Ingredients
CUA 142 - Basic Yeast-raised Products and Quickbreads
CUA 143 - Baking: Cakes, Pies, Pastries and Cookies
CUA 242 - Intermediate Garde Manger: Charcuterie
CUA 253 - Advanced Seminar in Sauce
CUA 255 - Supervision in the Hospitality Industry
CUA 261 - Cost Controls
CUA 265 - Menu Development and Planning

Culinary Arts - Vail Valley

CUA 101 - Food Safety and Sanitation
CUA 121 - Introduction to Food Production Principles and Practices
CUA 103 - Intro to Sanitation and Production ServSafe
CUA 115 - Introduction to Sustainable Cuisine
CUA 118 - Vegetable Preparation
CUA 122 - Introduction to Stocks, Soups, & Sauces
CUA 123 - Introduction to Garde Manger
CUA 126 - Intermediate Soups and Sauces
CUA 128 - Breakfast Preparation & Cookery
CUA 129 - Center of the Plate
CUA 131 - Starches, Pastas, Casseroles, & Grains
CUA 138 - Food and Beverage Service
CUA 141 - Baking: Principles and Ingredients
CUA 142 - Basic Yeast-raised Products and Quickbreads
CUA 143 - Baking: Cakes, Pies, Pastries and Cookies
CUA 156 - Nutrition for the Hospitality Professional
CUA 242 - Intermediate Garde Manger: Charcuterie
CUA 251 - Advanced Garde Manger: Hors D'Oeuvres
CUA 253 - Advanced Seminar in Sauce
CUA 255 - Supervision in the Hospitality Industry
CUA 261 - Cost Controls
CUA 264 - Sustainable Foodservice Operations
CUA 265 - Menu Development and Planning
CUA 281 - Internship

Restaurant Management and Culinary Management

CUA 101 - Food Safety and Sanitation
CUA 121 - Introduction to Food Production Principles and Practices
CUA 122 - Introduction to Stocks, Soups, & Sauces
CUA 123 - Introduction to Garde Manger
CUA 124 - Vegetable Preparation and Breakfast Cookery
CUA 129 - Center of the Plate
CUA 131 - Starches, Pastas, Casseroles, & Grains
CUA 138 - Food and Beverage Service
CUA 141 - Baking: Principles and Ingredients
CUA 156 - Nutrition for the Hospitality Professional
HOS 110 - Introduction to Hospitality
HOS 148 - Introduction to Food & Beverage Management
HOS 221 - Basic Hotel & Restaurant Accounting
HOS 226 - Supervision in the Hospitality Industry
HOS 240 - Purchasing & Menu Planning
HOS 250 - Food, Beverage and Labor Cost Control
CUA 187 - Cooperative Learning
HOS 187 - Work Experience

SEE COMPLETE CURRICULUM

The CMC Culinary Arts Degrees are offered at:

  • Breckenridge: Culinary Apprenticeship
  • Steamboat Springs: Restaurant & Culinary Management
  • Vail Valley at Edwards: Culinary Arts – Vail Valley

Colorado Mountain College Breckenridge
Colorado Mountain College Vail Valley at Edwards
Colorado Mountain College Steamboat Springs

SEE All CAMPUSES & LOCATIONS

map thumbnail: CMC District

In-district Tuition

Associate & Bachelor's: $80/credit-hour

graphic - CMC in-state map

In-state Tuition

Associate & Bachelor's: $180/credit-hour

Out-of-state Tuition

Associate & Bachelor's: $453/credit-hour

SEE COMPLETE TUITION & COSTS

Curriculum

Degree type Associate of Applied Science Degree in Professional Photography

 

Program Specific Courses 48 Credit Hours

PHO 106 - Computer Literacy for Professional Photographers
PHO 121 - Photo Image Capture I
PHO 122 - Photo Image Capture II
PHO 143 - Perception & Photography I
PHO 144 - Perception & Photography II
PHO 161 - Digital Capture Processing I
PHO 162 - Digital Capture Processing II
PHO 210 - Photographic Color Theory
PHO 232 - Professional Portraiture
PHO 234 - View Camera & Lighting Techniques
PHO 252 - Contemporary Photographic Practices; Genre and Style
PHO 262 - New Media Storytelling
PHO 267 - Color Management for Digital Photography
PHO 268 - Portfolio & Career Exploration
PHO 269 - Business of Photography
Advised Photography Electives 6.0 Credits

SEE COMPLETE CURRICULUM

Locations

The Professional Photography (AAS) is offered at:

  • Spring Valley at Glenwood Springs  

See map below for more information.

The Professional Photography program is located at the Spring Valley Campus between Aspen and Glenwood Springs, Colorado. The campus is in the heart of the Colorado Rocky Mountains, overlooking the Roaring Fork River Valley and the majestic Elk Range, home to seven of Colorado’s 54 14,000-foot peaks.

On campus, your studio is 1200-square feet full of the latest lighting and photography equipment. Outside, it’s as big as the West. Want to photograph outdoor adventure? Shoot ice climbing up the Crystal River. World-class events? Take your gear to Aspen or Vail. Looking for desert landscapes? Moab, UT, is just over two hours away.

Colorado Mountain College Spring Valley

SEE All CAMPUSES & LOCATIONS

Tuition & Cost

map thumbnail: CMC District

In-district Tuition

Associate & Bachelor's: $80/credit-hour

graphic - CMC in-state map

In-state Tuition

Associate & Bachelor's: $180/credit-hour

Out-of-state Tuition

Associate & Bachelor's: $453/credit-hour

SEE COMPLETE TUITION & COSTS

Fueling Success

We gauge our success by our students’ success. Based on what our students accomplish following graduation, we must be doing pretty well.

Eric Watson

“It was the most rewarding experience of my life. This is the real world. The other school I attended just kind of simulated it. This program gave me 100% confidence because I was doing the work on a daily basis. The Colorado Mountain College Culinary Institute at Keystone provides an ideal environment for aspiring culinarians. The three-year apprenticeship equips passionate culinarians with the confidence to succeed in an aggressive and competitive industry.”

Eric Watson and his wife, Sara, another CMCCI graduate, own and operate Mezzaluna in Fargo, named best restaurant in North Dakota by msn.com and OpenTable. Read more: Eric Watson

Sara Watson

“My experience at the Colorado Mountain College Culinary Institute was extremely challenging yet rewarding. The three years of hands-on training in a variety of kitchens provided me with the skills necessary to move forward in the kitchen and discover my own creativity. I learned the business end of the industry, from bookkeeping and keeping track of profit margins to marketing. Without this knowledge, our business would not be nearly as successful as it is today.”

Sara Watson is co-owner of Mezzaluna in Fargo, named best restaurant in North Dakota by msn.com and OpenTable. She manages the restaurant with her husband, Eric, another graduate. Read more: Sara Watson

Steve Nguyen

“Without the CMC program, I know I wouldn’t be where I’m at today. It is not only an honor but it is a pretty big privilege to be at this level at such a young age and so fresh out of college.”

Steve Nguyen is the Executive Chef of Hospitality the Keystone Resort in Keystone, Colorado. Read more: Steve Nguyen

Charles MacDonald

“Colorado Mountain College and Chef Kevin Clarke instilled in me the importance of foundation. There is no better foundation that I could have built my career upon than the one I received and experienced at Colorado Mountain College.” A Colorado native, Chef Charles MacDonald graduated as Colorado’s student culinarian of the year for 2007. Working with The PlimothOwner/Executive Chef Peter Ryan, Chef Charles crafts some of Denver’s best French cuisine. Formerly a Sous Chef at Omni Interlocken Resort in Broomfield, Chef Charles’ approach to cooking is first and foremost traditional, but with contemporary presentations and techniques. Charles MacDonald, Executive Chef, The Plimoth Restaurant, Denver

AJ Fazendin

CMC culinary graduate A.J. Fazendin launches Prescribed Spirits in Broward County, Florida. He’s custom distilling gin and breaking ground with an entrepreneurship partnership. An excellent martini gin, his recipe blends herbs and botanicals. He said it’s very fragrant, smooth and without overpowering juniper flavor. Read more: AJ Fazendin

Brian Baker

“I started out at the [Keystone] Ski Tip as executive chef in ’04, and 11 years later, we were recognized nationally for creating consistent, upscale cuisine. With the Open Table award, last year we made the top 100 list, and we felt like our hard work had finally been recognized. This year [2014], this time around, being named sixth best restaurant in the country goes to show that consistency in product and a quality staff in the front and the back of the house — the majority of whom come from Colorado Mountain College’s culinary program — make a real difference.”

Brain Baker, Chef/Owner, Watershed Café, Leavenworth, WA (locally sourced – farm to table, Pacific north west cuisine) Read more: Brian Baker

Kevin McCombs

“The culinary apprentice program at Colorado Mountain College was the perfect start to my career in the hospitality industry. It furnished me with the tools to become the Executive Chef of the award-winning Ski Tip Lodge and go on to owning my business as a personal chef in House Cured Culinary. You, too, can jump start your culinary career with the Colorado Mountain College Keystone Culinary Institute.”

Kevin McCombs, House Cured Culinary/Owner/Executive Chef, Dillon, Colorado Read more: Kevin McCombs

Matt Vawter

“My education at CMC has helped me in my career because of the three years of true kitchen experience. Not only was I introduced to all of the elements of classic cuisine, but I also was able to apply my classroom education in kitchens around the resort on a daily basis. When I graduated I was ready to step into any kitchen I wanted to. The chefs at Keystone helped mold me into the professional I am today.

Awards/Accolades: 2014 Zagat 30 under 30; 2015 Prince of porc Winner Dever Cochon 555/Competitor Grand Cochon; 5280 Magazine Best New Restaurants 2015; Best New Restaurant 2015 Westword; 5280 Magazine Best Restaurants 2015 #3; Ten Coolest Train Station Restaurants in the World – Travel & Leisure Magazine.

Matt Vawter, Chef de Cuisine/Proprietor, Mercantile Dining & Provision, Denver. Read more: Matt Vawter

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