Learn to cook like a pro! We offer fun, casual, noncredit classes in cooking, baking, and adult beverage pairing. We offer low-cost courses regularly, so check our website regularly for what’s coming up.
Register for one of our cooking courses taught by expert instructors from CNM’s School of Business and Information Technology. Have some tasty, creative fun in the kitchen in one of our courses. Learn basic skills, elevate your baking skills or learn to make that perfect date night meal.
Classes are taught by CNM’s Culinary Faculty in our state of the art kitchens. These courses could be a stepping stone for entering CNM’s Culinary program, but are not a replacement for it. If a career in culinary/hospitality is your immediate goal, please see the CNM Culinary Program Website.
Spring 2020 Culinary Experience Classes
All courses are on Saturdays, are $69 per person, and include goodies to take home! Please wear closed-toed shoes.
Knife Skills Basics
Saturday, January 18, 10 a.m. – 1 p.m.
Learn and demonstrate Knife Safety. Learn the best ways to hold a knife. Learn a few basic classical cuts as well as how to slice and chop. Learn the various ‘types’ of knives and what they are used for. Learn how to sharpen and hone a knife.
Spain: Bubbles, Whites, and Reds
Saturday, January 25, 4 p.m. – 7 p.m.
Wine and food lovers have always had a fondness for wines from Spain. In this short course, we will explore Spanish cavas, whites, and reds. We will also touch on best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Italian Experience – Learn to make Fresh Pasta
Saturday, February 1, 10 a.m. – 1 p.m.
Students will learn the ins and out of making their own fresh pasta. Enjoy a scrumptious dinner complete with homemade Basil Tomato Sauce and Meatballs. Impress you family, friends or that special someone with a dinner that will no doubt make them say “yum!!” Your normal spaghetti night just got elevated.
Sushi Making
Saturday, February 8, 1 p.m. – 3 p.m.
Learn the art in Sushi making with Chef Erkut. The Chef will demostrate and walk you through step by step into making the perfect sushi roll! Come be creative and building some amazing creations.
Rosés All Day: Sparkling and Still Wines
Saturday, February 15, 4 p.m. – 7 p.m.
Wine and food aficionados have always had a fondness for Rosés whether they be sparkling or still wines. In this short course, we will explore sparkling and still Rosés from around the world. Just because it’s past Valentine’s Day doesn’t mean we can’t enjoy some pink wines. We will also touch on best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Knife Skills Basics
Saturday, March 7, 10 a.m. – 1 p.m.
Learn and demonstrate Knife Safety. Learn the best ways to hold a knife. Learn a few basic classical cuts as well as how to slice and chop. Learn the various ‘types’ of knives and what they are used for. Learn how to sharpen and hone a knife.
All That Sparkles
Saturday, March 14, 4 p.m. – 7 p.m.
Wine and food lovers have always had a fondness for wines that sparkle–French Champagne, Italian Prosecco and Spanish Cava. In this short course, we will explore how sparkling wine is made, best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Turkish Cuisine: making pita/Anatolian Pizza and regional varieties
Saturday, March 21, 12 p.m. – 3 p.m.
Students will learn the ins and out of making their own fresh dough as well as pulling their own cheese. Enjoy a authentic meal complete with homemade variety of famous Anatolian Pizza/pita. Impress you family, friends or that special someone with a meal that will no doubt make them say “yum!!” Another authentic experience.
Italy: Bubbles, Whites, and Reds
Saturday, March 28, 4 p.m. – 7 p.m.
Wine and food lovers have always had a fondness for Italian wines. In this short course, we will explore the history of wines from northern Italy, best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Italy: Whites and Reds from Central and Southern Italy
Saturday, April 11, 4 p.m. – 7 p.m.
Wine and food lovers have always had a fondness for Italian wines. In this short course, we will explore the history of wines from southern and northern Italy, best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Italian Experience – Learn to make Fresh Pasta
Saturday, April 18, 10 a.m. – 1 p.m.
Students will learn the ins and out of making their own fresh pasta. Enjoy a scrumptious dinner complete with homemade Basil Tomato Sauce and Meatballs. Impress you family, friends or that special someone with a dinner that will no doubt make them say “yum!!” Your normal spaghetti night just got elevated.
Portugal: Bubbles, Whites, and Reds
Saturday, April 28, 4 p.m. – 7 p.m.
Wine and food lovers have always had a fondness for Portuguese wines. In this short course, we will explore the history of wines from Portugal, best practices for service and appropriate food pairing, all while sampling a variety of wines. Since flavor analysis of wine samples is required, this class is only open to students 21 years or older.
Brewing & Beverage Classes
We are currently offering the following Brewing and Beverage courses Not for Credit. Classes run 5 weeks long and are taught by our very own Cicerone and prize winning brew masters in the ABQ area.
*Note: if you are interested in taking the course for credit, you should register through CNM.
Title: BEV 1096 Beer and Society
Description: This course introduces cultural and social aspects of beer around the world from ancient times to the future. Students will explore stories of beer through selected readings, seminars, discussions, guided beer tastings, and food pairings.
Dates: Fridays October 28 – December 1
Times: 1700 – 1930
POT: 183
Credit: 1
Room: RPM 106
Title: BEV 2096 Essential Skills for Beer Sommelier
Description: Introduces fundamental principles of keeping & serving beer, identification and evaluation of major beer styles and off flavors, intermediate beer ingredients & brewing processes, and basic principles of beer and food pairing guidelines. The class includes taking a Certified Cicerone Exam as part of the curriculum. You must be a Certified Beer Server to take this course.
Dates: Wednesdays November 4 – December 15
Times: 1700 – 1930
POT: 173
Credit: 2
Room: RPM 106
Interested in starting a career in brewing? The Brewing & Beverage Management program prepares students for direct employment in the fast-growing beverage industry providing an in-depth approach to craft beer brewing and technology. Degrees and certificates include:
Beverage Management — Certificate of Completion
Brewing and Beverage Management (AAS)
Brewing Technology — Certificate of Achievement
Questions? Please email us for call (505) 224-4000 ext. 53492
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