Navajo Technical University

Culinary Arts


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.


Culinary – 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). Culinarians achieve certification based on education, experience, and successful completion of written and practical exams.

Culinary Program
NTU has determined that our curriculum meets the state educational requirements for licensure or certification in the state listed below. NTU has determined that our curriculum does not meet the state educational requirements for licensure or certification in the states listed below. NTU has not made a determination that our curriculum meets the state educational requirements for licensure or certification in the states listed below.
Alabama, Alaska, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New York, North Carolina, North Dakota, New Mexico, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Guam, Puerto Rico, Bulgaria, Switzerland, Peru, Philippines, and Bermuda.

Exemplary Programs

ACFEFAC Exemplary Program AwardExemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.

  • Associate Degree in Baking and Pastry ACFEFNAC Exemplary Program Award
  • Associate Degree in Culinary Arts ACFEFNAC Exemplary Program Award
  • Certificate in Professional Baking and Pastry ACFEFNAC Exemplary Program Award
  • Certificate- Professional Cooking ACFEFNAC Exemplary Program Award
Estimated Cost of Attendance $16,420/academic year
Tuition and Fees $2,360
Housing and Meals $7,360
Books and Supplies $2,600
Transportation $1,600
Personal/Misc $2,500
Culinary Arts Placement

Program Advisors

Walter Cloud, CCC / CEPC

Walter Cloud, CCC / CEPC

Technical Instructor of Culinary Arts
Certified Chef De Cuisine
Certified Executive Pastry Chef

AAS, Culinary Arts, Navajo Technical University
AAS, Professional Baking, Navajo Technical University

Brian Tatsukawa

Brian Tatsukawa

Assistant Master Technical Instructor of Culinary Arts
Phone: 505.387.7413

Certified Executive Chef, American Culinary Federation
B.A., Occupational Studies, Le Cordon Bleu College of Culinary Arts

Robert Witte

Robert Witte

Master Technical Instructor / Culinary Arts, Hospitality, and Food Services Coordinator
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