Skip to content
Need to login via a different method?
Search

logo

  • Home
  • Future Student
  • Student Life
  • Admissions
  • Alumni
  • Academics
You are here:
  • Academics
  • Culinary Arts - CUL
  • Main Page
  • Courses in this Department
Culinary Arts - CUL
    • Menu
    • Quick Links
    • Main Page
      • Advanced Hosp. Mngemt. Internship
      • Banquests and Catering
      • Beverage Mangagement & Controls
      • Capstone in Hospitality Operations
      • Culinary Meat Fabrication
      • Equipment & Terminology
      • Facilities Management
      • Facility and Food Safety
      • Food & Beverage Management
      • Food Safety & Sanitation
      • Food Service Mathematics
      • Hosp. Indust. Financial Analysis
      • Hospitality & Toursim Marketing
      • Hospitality Ind. Hum.. Res. Mngmnt.
      • Hospitality Law
      • Hospitality Managerial Accounting
      • International Food and Wine
      • Introd. to Hospitality & Toursim
      • Management & Supervision
      • Nutrition
      • Prchsing in Cst Control for H & FS
      • Professional Cooking Theory & Lab I
      • Professional Cooking Theory & LabII
      • Professional Internship
      • Restaurant Operations Management
      • Revenue Managemt Hospit. Operations
      • ServSafe Essentials
      • Topic
      • Topics in Culinary Arts
  • Quick Links
    • Navajo Technical University

Culinary Arts - CUL

Help

Courses in this Department

  • Advanced Hosp. Mngemt. Internship
  • Banquests and Catering
  • Beverage Mangagement & Controls
  • Capstone in Hospitality Operations
  • Culinary Meat Fabrication
  • Equipment & Terminology
  • Facilities Management
  • Facility and Food Safety
  • Food & Beverage Management
  • Food Safety & Sanitation
  • Food Service Mathematics
  • Hosp. Indust. Financial Analysis
  • Hospitality & Toursim Marketing
  • Hospitality Ind. Hum.. Res. Mngmnt.
  • Hospitality Law
  • Hospitality Managerial Accounting
  • International Food and Wine
  • Introd. to Hospitality & Toursim
  • Management & Supervision
  • Nutrition
  • Prchsing in Cst Control for H & FS
  • Professional Cooking Theory & Lab I
  • Professional Cooking Theory & LabII
  • Professional Internship
  • Restaurant Operations Management
  • Revenue Managemt Hospit. Operations
  • ServSafe Essentials
  • Topic
  • Topics in Culinary Arts
Privacy policyAbout usContact usCampus directory Powered by Jenzabar. v2022.2