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 (43 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 | |||
| Semester ONE | Credits | Prerequisites | |
| 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 | 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 | 43 | ||
** Please check course descriptions for the appropriate prerequisite course(s).
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: 505.387.7413
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: 505.387.7384
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