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 Requirements | Credits |
|---|---|
| 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 ONE | Credits |
| 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 Hours | 44 |
Degree Checklist (PDF) Program Data
| 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 (%) |
| Culinary Arts/AAS | http://www.navajotech.edu/academics/associate-of-applied-science/culinary-arts | 78% | 53% | 4% | 47% | 46% | 1% |
| Professional Baking/AAS | http://www.navajotech.edu/academics/associate-of-applied-science/professional-baking | 67% | 36% | 2% | 41% | 21% | 1% |
| Culinary Arts/Certificate | http://www.navajotech.edu/academics/certificate/culinary-arts | 76% | 5% | 0% | 100% | 0% | 0% |
| Professional Baking/Certificate | http://www.navajotech.edu/acdemics/certificate/professional-baking | 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