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.
Note: American Culinary Federation (ACF) accredits our Culinary and Professional Baking programs that satisfy the educational requirements in any state. Students graduating from the programs become a Certified Culinarian ACF (CC) or a Certified Pastry Culinarian (CPC). The top students are eligible to take the Practical and Written exams through the ACF for CSC (Certified Sous Chef) and for Baking the CWPC (Certified Working Pastry Chef).
Professional Licensure Disclosure: While NTU is making the determinations for each program listed above, we are still working on determination for each particular state(s) that are being researched. Once the information is added, the date and specific information will be verified to ensure good practice in case requirements change. In addition, under 34 CFR §668.43 require that institutions provide a direct disclosure to enrolled and prospective students in writing if the program potentially leading to professional licensure either:
- Has determined that its curriculum meets the state educational requirements for licensure or certification;
- Has determined that its curriculum does not meet the state educational requirements for licensure or certification; and
- Has not made a determination that its curriculum meets the state educational requirements for licensure or certification.
More details are included in 34 CFR § 668.43.
|Estimated Cost of Attendance||$14,020 / yr|
|Tuition and Fees||$2,360|
|Housing and Meals||$7,360|
|Books and Supplies||$2,200|
|Other Education Costs||$500|
Culinary Arts Requirements (46 Credits)
|General Education Requirements||Credits||Prerequisites|
|ENGL 1210||Technical Communications||3||ENGL 098 or satisfactory placement scores|
|MTH 113||Technical Mathematics II||3||SEE CATALOG|
|NAVA XXX||Diné Studies Course||3|
|BCIS 1115||Introduction to Computers||3|
|Culinary Arts Core Courses|
|CUL 103||Food Safety and Sanitation||3|
|CKG 101||Professional Cooking I||8|
|CUL 201||Serv Safe Essentials||3|
|CKG 111||Professional Cooking II||8||CUL 101|
|BKG 109||Professional Baking Basics||3||CUL 101|
|CKG 112||Professional Internship||3||CUL 101|
|CUL 207||Management & Supervision||3|
|Total Required Credit Hours||46|
** Please check course descriptions for the appropriate prerequisite course(s).
|Previous Year 1: AY1718||Previous Year 2: AY1819|
|ACFEF Accredited Program Name||URL Web Address to Program Data||Graduation Year (%)||Job Placement Rate (%)||ACF Certification Rate (%)||Graduation Rate (%)||Job Placement Rate (%)||ACF Certification Rate (%)|
Brian Tatsukawa, Assistant Master Technical Instructor of Culinary Arts
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
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