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26-Month Program (110 Weeks)

Associate of
Applied
Science in

Culinary Arts

Master the techniques, artistry, and business
operations of the modern professional kitchen.

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Program Description

The Associate of Applied Science in Culinary Arts Program is designed to provide the necessary skills that prepare individuals for entry-level professions in the culinary and hospitality services industries.

The utilization of production kitchens and commercial food service equipment allows students to gain the knowledge, skills, techniques, and hands-on experience required in the field as it relates to restaurant and hospitality business operations.

Learning Objetives

Students will learn about safety and sanitation, recipe/menu planning, food processing, purchasing, and the art and science behind food preparation. The curriculum is designed to ensure students learn quality cooking skills incorporating culinary elements such as; cooking, baking, and plating presentation and strengthen the comprehension of concepts for employment in the food service industry.

Duration Highlight

 

26 MONTHS

Full-time immersive study across
110 weeks

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Program Hours

2,470

Duration Weeks

110

Credit Hours

205

Externship Hours

240

Curriculum Highlights

Our training covers everything from technical precision to the business of hospitality.

World Cuisines

International techniques and flavor profiles from across the globe.

Modern Cuisine

The science of food preparation and contemporary plating techniques.

Baking & Pastry

Precision-based learning of artisanal breads, pastries, and desserts.

Wine & Beverage

Understanding beverage pairings and cellar management for dining.

Accreditations

The Commission acted to continue the current grant of accreditation through February 28, 2029.
Please refer to this link for more information:
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Our Founders

Chef Carlos Gaytan

Carlos Gaytán

Chef Carlos Gaytán grew up with a love and passion for cooking traditional and family cuisines alongside his mother in Huitzuco, Guerrero, Mexico. Chef Carlos began his journey to culinary mastery as a dishwasher and line cook. His humble upbringing gave him the guidance and preparation to navigate a kitchen and prompted his mission to prove himself in the exclusive industry of

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Chef Mikel Alonso

Mikel Alonso

Chef Mikel Alonso Garcia is a prime example of how following your passion and dreams can become a successful and rewarding career. Growing up in Biarritz, France, Chef Mikel was exposed to an array of cuisines and always appreciated the idea of experimenting in culinary. He obtained his diploma studying Chemical Industrial Engineering at the University of Basque Country, although

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Chef Jonatan Gomez

Jonatan Gómez Luna Torres

Chef Jonatan Gómez Luna Torres is known around the world as one of the greatest figures in contemporary cuisine and is a part of the “new generation of Mexican chefs” that are recognized for their contributions to culinary innovation and creation. Chef Jonatan graduated from the Centro Culinario Ambrosía (CCA) in Mexico City and developed an advanced culinary technique

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Address: 6101 Montana Ave. El Paso, TX 79925

Phone: (915) 778 – 4001

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Empowering the next generation of culinary leaders through rigorous training and creative excellence

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 (915)778-4001

 6101 Montana Ave. El Paso, TX 79925

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Carlos Gaytán
Chef

Chef Carlos Gaytán grew up with a love and passion for cooking traditional and family cuisines alongside his mother in Huitzuco, Guerrero, Mexico. Chef Carlos began his journey to culinary mastery as a dishwasher and line cook. His humble upbringing gave him the guidance and preparation to navigate a kitchen and prompted his mission to prove himself in the exclusive industry of culinary arts.

His hard work and dedication ultimately landed him the apprenticeship of a renowned chef at one of Chicago Illinois’s finest restaurants, Bistro Margot. Here is where Chef Carlos recognized and perfected his specialty, French cuisine, and its specific techniques. Chef Carlos knew he possessed the talent and perseverance needed to be taken seriously by respected chefs. His dream to own his own restaurant was not far from reality, as he set off to research and explore new recipes and culinary creations.

Chef Carlos discovered a balance of deep-rooted and colorful flavors that pay homage to his hometown of Huitzuco, Gerrero, Mexico, and are showcased and emphasized when combined with his years of French technique training. Chef Carlos Gaytán owns two restaurants in the heart of Chicago, IL, TZUCO, and Tales of Carlos Gaytán. He also established recipes in the Hà restaurant inside the Hotel Xcaret in the Riviera Maya, which has five diamonds awarded to from the AAA. His restaurants are known for their innovative and modern cuisine styles.

They are known as a few of the most luxurious restaurants around the world as they provide a dining experience that allows the guest to embrace the roots and cultures embedded in Chef Carlos Gaytán’s cooking. He was a contestant on BRAVO’s Top Chef in 2013 and has appeared on countless cooking shows as a judge in both the U.S. and Mexico. Chef Carlos Gaytán is widely known around the world as he is the first-ever Mexican-born chef to earn a Michelin star.

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Mikel Alonso Garcia
Chef

Chef Mikel Alonso Garcia is a prime example of how following your passion and dreams can become a successful and rewarding career. Growing up in Biarritz, France, Chef Mikel was exposed to an array of cuisines and always appreciated the idea of experimenting in culinary. He obtained his diploma studying Chemical Industrial Engineering at the University of Basque Country, although already having discovered his love for cooking. He ultimately decided to abandon the field of engineering and pursue his passion for a vocational degree at the Luis Irizar Cooking School, where he graduated with esteemed honors.

The institution granted him a scholarship to disembark in Mexico, an opportunity that led him to become one of the most respected chefs in the culinary industry. He began his professional journey as a pastry chef and sous-chef at well-known restaurants and later served as Executive Chef at prestigious Mexican restaurants. Chef Mikel was proud to share his vast knowledge of culinary art with others and encourage them to appreciate the various aromas and cuisines offered in the beautiful city of Mexico City, as he assumed a teaching position of Spanish and French cuisine at The University of the Cloister of Sor Juana. In 2006, Chef Mikel founded and still manages Biko, a top-rated restaurant in Mexico City, known for its unique and inimitable flavors that blend both his Basque culinary heritage with his Mexican roots and experiences. Biko was included in the list of 100 best restaurants in the world by Briton Magazine and has since given Chef Mikel Alonso Garcia the recognition to be promoted in conferences and demonstrations in Spain and Peru, in addition to culinary tv-shows and culinary events or festivals around the world.

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JONATAN GÓMEZ LUNA TORRES
Chef

Chef Jonatan Gómez Luna Torres is known around the world as one of the greatest figures in contemporary cuisine and is a part of the “new generation of Mexican chefs” that are recognized for their contributions to culinary innovation and creation. Chef Jonatan graduated from the Centro Culinario Ambrosía (CCA) in Mexico City and developed an advanced culinary technique that he tailored to his own style of cooking. He mastered his craft by receiving training at some of the best restaurants in the world, all having received a Michelin star. In 2008, he established the restaurant Le Chique, located inside the Azul Sensatori hotel, in the Riviera Maya.

Chef Gómez Luna has assumed the role of the Corporate Chef of Culinary Development within the branches of this hotel chain. Since then, Le Chique has been granted prestigious recognition such as; the Gourmet Awards of Travel+Leisure Mexico magazine as the Best Restaurant in Mexico. Additionally, Gómez Luna earned the title of Iron Chef Canada in 2012. He also received a tribute at the Wine & Food Festival in Mexico City for being one of the great promoters of national cuisine. Also, as part of the Come to Eat initiative, he was invited to participate in different gastronomic destinations, such as London and Paris. Chef Jonatan’s culinary techniques have been taught and appreciated around the world as the new approach to contemporary and modern cuisine. Chef Jonatan Gómez Luna Torres has a unique cooking method that was acquired through education, years of extensive training, and determination to blend personal technique with fresh and authentic Mexican grown ingredients.

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