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.
Culinary Arts Requirements (58-59 Credits)
| General Education Requirements | Credits | Prerequisites | |
|---|---|---|---|
| English/Communication: ENGL 1110 | 3 | ENGL 098 or satisfactory placement scores | |
| Mathematics: MATH 1220 or higher | 4 | MATH 1215 | |
| Diné Studies: NAVA 1110, NAVA 2210, OR NAVA 2230 | 3-4 | ||
| Natural or Physical Science Course: 1. |
4 | ||
| Information Tech/Applied Computers: BCIS or higher | 3 | ||
| SSC 100 | College Success | 1 | |
| Culinary Arts Core Requirements | |||
| Semester ONE | Credits | Prerequisites | |
| CUL 103 | Food Safety and Sanitation | 3 | |
| CKG 101 | Professional Cooking I | 8 | |
| Semester TWO | |||
| CKG 111 | Professional Cooking II | 8 | CKG 101 |
| BKG 209 | Professional Baking Basics | 3 | CKG 101 |
| Semester THREE | |||
| CUL 201 | ServSafe Essentials | 3 | |
| CUL 105 | Nutrition | 3 | |
| CKG 112 | Professional Internship | 3 | CKG 111 |
| Semester FOUR | |||
| CUL 205 | Food and Beverage Management | 3 | |
| CUL 206 | Banquets & Catering | 3 | |
| CUL 207 | Management and Supervision | 3 | |
| Total Required Credit Hours | 58-59 | ||
| 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
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
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