Culinary Arts

The A.A.S. Culinary Arts degree program is designed to provide graduates with the knowledge and skills necessary for employment in a number of food service industry settings. Students will obtain training in professional cooking and baking so they will understand the demands of product delivery. Students will also receive management training specific to a variety of demands in the industry such as food and beverage management, human resources management, and planning and management of both large and small scale catering and banquet events. Graduates will have gained a better understanding of their own interpersonal communication skills as they relate to both back-of-the-house and front-of-the-house communication demands.
Note: If you are planning to apply for licensure in a state other than New Mexico after completion of your program, contact that state’s appropriate licensing board to determine whether the NTU program meets licensure requirements in that state. If you need assistance finding contact information for your program, or if you need additional information regarding professional licensure, please contact your program advisor.
Estimated Cost of Attendance | $16,022/academic year |
---|---|
Tuition and Fees | $2,402 |
Room and Board | $6,920 |
Books and Supplies | $2,600 |
Transportation | $1,600 |
Personal/Misc | $2,500 |


Walter Cloud, CCC / CEPC
Technical Instructor of Culinary Arts
Certified Chef De Cuisine
Certified Executive Pastry Chef
wcloud@navajotech.edu
AAS, Culinary Arts, Navajo Technical University
AAS, Professional Baking, Navajo Technical University

Robert Witte
Master Technical Instructor / Culinary Arts, Hospitality, and Food Services Coordinator
rwitte@navajotech.edu
Phone: 505.387.7384
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

Brian Tatsukawa
Assistant Master Technical Instructor of Culinary Arts
btatsukawa@navajotech.edu
Phone: 505.387.7413
Certified Executive Chef, American Culinary Federation
B.A., Occupational Studies, Le Cordon Bleu College of Culinary Arts