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 |
| 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