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Course Schedules

 

Summer 2020 Pre-Registration: March 30th
Instruction Begins: June 8th
Late Registration w/ Fee: June 9th
Last Day Add/Drop Classes w/out W: June 10th
Midterm Exam: June 26th
Last Day to Withdraw: July 2nd
HOLIDAY - Independence Day Observed: July 3rd
Last Day of Class/Grades Due: July 17th

 

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Navajo Technical University
Lowerpoint Road, State Hwy 371
Crownpoint NM 87313

Phone: 505.387.7401
Fax: 505.786.5644

 

Chinle Instructional Site
PO Box 849, Chinle AZ, 86503
Phone: 928.674.5764
Fax: 928.674.5700

 

Teec Nos Pos Instructional Site
PO Box 1203, Teec Nos Pos, AZ 86514
Phone: 928.656.3600
Fax: 928.656.3596

 

Bond Wilson Technical Center
40 Road 6580, Kirtland, NM 87417
Phone: 505.609.5020/5017

 

Zuni Instructional Site
67 301 North, Zuni, NM 87327
Phone: 505.782.6010

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The Culinary Arts program provides students with the basic knowledge needed for entry into the professional food industry. Instruction focuses on a maximum hands-on experience, as well as theory and safety. Students will be involved in all aspects of meal preparation for the staff, students, and community.

 

Estimated Cost of Attendance$14,020 / yr
Tuition and Fees $2,360
Housing and Meals $7,360
Books and Supplies $2,200
Transportation $1,600
Other Education Costs $500

 

Culinary Arts Requirements (44 Credits)

General Education RequirementsCredits
ENG-105   Applied Technical Writing 3
MTH-113   Technical Mathematics II 3
NAV-XXX   Diné Studies Course 3
CMP-101   Introduction to Computers 3
Culinary Arts Core Courses 
Semester ONECredits
CUL-103   Food Safety and Sanitation 3
CKG-101   Professional Cooking I 8
CUL-105   Nutrition 3
Semester TWO 
CKG-111   Professional Cooking II 8
BKG-109   Professional Baking Basics 3
CKG-112   Professional Internship 3
CUL-207   Management and Supervision 3
Total Required Credit Hours44

Degree Checklist (PDF) Program Data

 

 Previous Year 1: AY1718Previous Year 2: AY1819
ACFEF Accredited Program NameURL Web Address to Program DataGraduation Year (%)Job Placement Rate (%)ACF Certification Rate (%)Graduation Rate (%)Job Placement Rate (%)ACF Certification Rate (%)
Culinary Arts/AAS 78% 53% 4% 47% 46% 1%
Professional Baking/AAS 67% 36% 2% 41% 21% 1%
Culinary Arts/Certificate 76% 5% 0% 100% 0% 0%
Professional Baking/Certificate 72% 36% 0% 100% 0% 0%

 

Program Advisors
Brian Tatsukawa, Assistant Master Technical Instructor of Culinary Arts
Email: btatsukawa@navajotech.edu
Phone: 505.786.4346

A.O.S., Le Cordon Bleu Culinary Arts, Scottsdale
Certified ServSafe Food Safety Proctor

 

Robert Witte, Master Technical Instructor / Culinary Arts, Hospitality, and Food Services Coordinator
Email: rwitte@navajotech.edu
Phone: 505.786.4126

Certified Execute Chef, American Culinary Federation
Certified Member, American Culinary Federation Diploma, American Culinary Federation
Certificates-Nutrition, Supervision Mgt, Safety & Sanitation, American Academy
Certified in ServSafe Food Safety
Certificate, Culinary Arts, Naval Service School

 

 

Contact NTU

Navajo Technical University
Lowerpoint Road, State Hwy 371
Crownpoint, NM 87313

Phone: 505.387.7401
Fax: 505.786.5644


Chinle Instructional Site
PO Box 849, Chinle, AZ 86503

Phone: 928.674.5764
Fax: 928.674.5700


Teec Nos Pos Instructional Site
PO Box 1203, Teec Nos Pos, AZ 86514

Phone: 928.656.3600
Fax: 928.656.3596


Bond Wilson Technical Center
40 Road 6580
Kirtland, NM 87417
(505) 609-5020/5017
(Located off of Highway 64 next to Judy Nelson Elementary School in Kirtland, NM)


Zuni Instructional Site
67 301 North, Zuni, NM 87327

Phone: 505.782.6010