instruction in kitchen
Culinary Arts - Vail Valley: Live. Learn. Work.
Earn a Culinary Arts Degree in two years while living, learning and working in the Vail Valley
Employee housing is available
The new Culinary Arts - Vail Valley program is a unique, comprehensive culinary school. Its year-around schedule integrates class time and job experience. You can earn a culinary art degree in six semesters and come away with resume-building job experience and contacts.
CMC's Partners: The Ritz-Carlton Bachelor Gulch, Sonnenalp Hotel and Vail Resorts
Learning and working go hand in hand in the Culinary Arts - Vail Valley program. Semester by semester your schedule is arranged for the best mix of classes and jobs, studying and practicing.
Courses are coordinated with CMC’s culinary program and our resort partners. The CMC Program Director works directly with the resorts' culinary professionals to align work experiences with course learning objectives.
You'll study with CMC's professionally experienced faculty and work with culinary professionals who are developing the next generation of innovative chefs. All in the beautiful Vail Valley.
See the sample program Schedule on the Curriculum Page
Employee Benefits and Housing
Our students apply directly for positions at The Ritz-Carlton Bachelor Gulch, Sonnenalp Hotel and Vail Resorts. Once employed, you'll have the same benefits as any other employee which, depending upon employer, may include housing and ski passes.
See employment websites for more about each company's benefits:
Our Culinary Facility at Vail Valley at Edwards Campus
Our teaching kitchen contains state of the art equipment including:
- Sous vide vacuum sealer and thermal circulator
- Steam-jacketed kettle
- Tilting skillet
- Combination steamer/oven and more
The Edwards campus also features a large garden that provides fresh “hyper-local” produce for our cooking classes, as well as providing students and community members the experience and pleasures of gardening and local seasonal food.
The Culinary Arts - Vail Valley has been at the forefront of teaching Sustainable Cuisine and Foodservice Operations. If you are interested creating food for healthy people and a healthy planet, this is the place for you. Take classes in Sustainable Cuisine and Foodservice. Engage with faculty already deep in sustainability practices.
“The hands-on nature of the CMC program was a great fit for me. Working in restaurant kitchens while attending classes allowed me to constantly practice the techniques I was learning in the classroom. I was able to move at my own pace through the program, and working in several different restaurants over the course of the program allowed me to see the restaurant business from multiple perspectives.”
Scott Ulen graduate in 2009. After working for a year at the Michelin-starred restaurant Tru, he has chosen to focus on charcuterie at the Chicago gastropub Owen & Engine.
“Going to college was not something I was ever really expecting to do, and because of the way this program was set up I was able to do it. I got a college degree, which is something I never thought I would do with three kids.” Sarah Naef graduate from the Culinary Arts program in 2010. After working as a student and then a mentor at the Cannes film festival in France, she was hired as a permanent staff member.
“The most helpful part about Colorado Mountain College was the Staff, and the way classes were held. I am a very hands-on person and three years of working in a kitchen to get my degree was exactly what I was looking for. I always revisit my notes and books that I used in school.”
Adam Kapela works at the Black Butte Ranch, a destination golf resort in Bend, Oregon. He works there as Executive Sous Chef.
“When I decided to make a career out of cooking, I knew I had a lot of school options, and I couldn’t be happier about choosing Colorado Mountain College. The training I received at the CMC Culinary Institute was thorough, innovative, energetic and invaluable. It has paid off in ways unimaginable.
Now, I’ve landed a coveted position at Thomas Keller’s Bouchon Bistro in Las Vegas. I’m working at what I love, every day, and learning more and more with every step I take. I’ve had the spark my whole life, and my time at the CMC Culinary Institute is what really set the fire ablaze.”
Aaron Cousineau works at the Bouchon Bistro in Las Vegas.