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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.
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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.
Culinary & Restaurant 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 Culinary & Restaurant 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
SEE COMPLETE Culinary Arts - Apprenticeship CURRICULUM
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
SEE COMPLETE Culinary Arts - Vail Valley CURRICULUM
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 Restaurant Management and Culinary Management CURRICULUM
The CMC Culinary Arts Degrees are offered at:
- Breckenridge: Culinary Apprenticeship
- Steamboat Springs: Culinary & Restaurant Management
- Vail Valley at Edwards: Culinary Arts – Vail Valley
Fueling Success
We gauge our success by our students’ success. Based on what our students accomplish following graduation, we must be doing pretty well.