Cosmetology

Enrollment Available to: Adults and High School Seniors ONLY

Class and Salon Training (2,000 Hours):
Cosmetology training will provide students a minimum of 2,000 attended hours of instruction. These hours include 1200 hours of hair, 600 hours of aesthetics, and 200 hours of nail related training. These areas of training include: hair cutting and coloring, chemical hair services, hair extensions, barbering, nails, and basic skin care and makeup application. This program will prepare students to sit for the Utah State Board of Cosmetology Licensing Exams.

Culinary Arts I

This great introductory program helps provide the skills needed for continuing education, or immediate employment in the exciting culinary field.  Students will learn cooking and baking principles which will serve as a core foundation in any culinary occupation or setting.  Students will study a variety of topics including workplace professionalism, guest services, sanitation, menu creation, and knife and equipment care.  Students will gain hands on experience in hot food preparation, cold food preparation, baking and pastries, short order cooking, and cakes/desserts. This program teaches the importance and principles of the ServSafe certification, which is a food safety training and certificate program administered by the National Restaurant Association.  Students also have the opportunity for actual work experience in both the Mountainland Grill and Catering department, right on campus.

Culinary Arts II

Culinary Arts II builds on the skills learned in the Culinary Arts I Program.  The main focus of the second year Culinary Arts Program is to teach students advanced cooking techniques in hot food preparation with: sauces, soups, meats, seafood, vegetables, potatoes, grains, sausages, vegetarian, and food presentation; and in baking with: breads, pies, pastries, cookies, cakes, frostings, custards, creams, frozen desserts, etc.  Students will be taught a variety of management skills necessary to run a kitchen and business. Actual work experience will be provided as students work in the Mountainland Grill and with Mountainland Catering. Students will also serve in supervisory positions over the monthly Evening of Fine/Fun Dining nights.  
 
• The 1,200 hours of completing both the Culinary Arts I and Culinary Arts II Programs together enables students to apply their MATC certificate towards an Associates of Applied Science (AAS) Degree in Technology at the Utah Valley University (UVU). Please direct any questions to the program instructor for more information.

Culinary Arts: ManageFirst

The ManageFirst Program is a management development program that equips students with the key competencies they need to begin or advance their management careers in the demanding culinary industry.  Each credential section learned has its own industry certification and increases a person’s employability.  Students will learn valuable skills through industry respected training in Hospitality and Restaurant Management, Controlling Food Service Costs, Human Resource Management and Supervision, Customer Service, and ServSafe Food Protection Management.

*The ManageFirst Professional (MFP) Credential is available for students who complete the five ManageFirst courses, and show proof of 800 hours of paid or unpaid industry work experience.  Culinary Arts students may apply their program hours towards this certification.  When a student has attained all five certificates and the required 800 hours, they can apply to become a ManageFirst Professional (MFP).  This credential on your resume tells the employer that you have key skills and real-world experience.  You can hit the ground running towards a successful career in Restaurant Management.

Culinary Arts: Professional Baking Course

The Professional Baking course will teach students a brief history of baking and create a solid foundation for understanding the ingredients, tools, flours, temperatures, shaping, and mixing techniques of baking. Students learn professional techniques that can be done in a standard kitchen setting.  Students will learn the difference between sourdough, preferment, levain, polish and straight dough. This course will increase your skills in breads and pastries by working on sourdough, croissants, danish, and other baked goods.

Culinary Arts: ServSafe Manager

The ServSafe Food Protection Manager Certification is nationally recognized and accredited.  All food service operations in the State of Utah are required to have one ServSafe Certified Manager on the premises at all times.  ServSafe is a must for those desiring a career in Restaurant Management.  Students will learn the dangers of food borne illness, how to prevent it, and the keys to food safety.  Students will also discover how to prevent cross-contamination, and how to utilize time and temperature controls effectively.  They’ll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating.  Finally, students will cover all aspects of cleansing and sanitation in a practical, applicable manner.  They will also learn about pest management.  Instruction and the certification Exam are covered in the cost of the course.

Nail Technician

The Nail Technician Program consist of Class and Salon Training and a portion of leave time for students:

NAIL TECHNICIAN CLASS and LAB TRAINING
Nail Technology teaches students sanitation and safety, artificial nail techniques, cosmetic chemistry, pedicure and manicuring, nail and skin disorders, professional ethics, nail art and design, and blood spill procedures.  Students will be required to adhere to a professional dress code.  The course will prepare students to take the Utah State Board Exam for Nail Technology.