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).
| Culinary Program | ||
|---|---|---|
| POSITIVE LICENSURE & CERTIFICATION DETERMINATIONS | NEGATIVE LICENSURE & CERTIFICATION DETERMINATIONS | NO LICENSURE & CERTIFICATION DETERMINATIONS |
| 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. | ||
Program Advisor & Licensure Information:
Robert Witte, Master Technical Instructor / Culinary Arts, Hospitality, and Food Services Coordinator
Email: rwitte@navajotech.edu
Phone: 505.387.7384
- Associate Degree in Baking and Pastry ACFEFNAC Exemplary Program Award
Exemplary - Associate Degree in Culinary Arts ACFEFNAC Exemplary Program Award Exemplary
- Certificate in Professional Baking and Pastry ACFEFNAC Exemplary Program Award Exemplary
- Certificate- Professional Cooking ACFEFNAC Exemplary Program Award Exemplary
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.
| 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 |
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