Culinary Arts I
Total 600 hrs.
Program Training Plan
Class and Kitchen Training:
This great introductory course 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/deserts. This program teaches the importance and principles of Servsafe, 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.
Program Overview
| Locations | Thanksgiving Point |
| Completion Time | Average 9 Months |
| Tuition | $1.70/per hour |
| High School Cost | Free Tuition (until H.S. graduation) + $200 Fees Total Fees for High School Student = $200.00 |
| Adult Cost | $1,020 Tuition + $200 Fees + $40 Application Fee Total Tuition & Fees for Adult Student = $1,260 |
| Extra Supply Cost | *$160 for Textbooks, uniforms and equipment |
| Avg. Starting Wage | $11.01 Hourly, $22,910 yearly |
| Certifications | MATC Certificate of Proficiency (COP) |
Students will be required to purchase uniforms, a textbook, and workbook at an approximate cost of $160.
* The ServSafe certification is not covered in tuition or class fees, and is available at an additional cost of approximately $45.00, with an optional book for $50.50
Program Length
600 HoursCourse Prerequisites
• As part of the admission process, adult students are required to complete a basic assessment of reading and math skills. The test is free and takes approximately 1 hr to complete. For additional information, call the Testing Center at: (801) 753-4110.
Fall/Spring Schedule
| Campus | Completion Time | Days | Time |
| Thanksgiving Point | 9 Months | Mon - Fri | 7:30 - 10:30am or 11:30am - 2:30pm |
| H.S. Class Dates | Summer Session 2012: No summer dates currently available. Fall/Spring 2012 Session: Aug 21, 2012 - May 23, 2013 | ||
| Adult Class Dates | Summer Session 2012: No summer dates currently available. Fall/Spring 2012 Session: Aug 21, 2012 - May 23, 2013 | ||
National Restaurant Association Certifications Available:
ServSafe Food Protection Manager Certification:
The ServSafe Food Protection Manager Certification is nationally recognized and accredited. Students will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. Students will discover how to prevent cross-contamination, and how to utilize time and temperature control 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 cleaning and sanitation in a practical, applicable manner. They’ll also learn about pest management, and how to keep pests out of the operation . The ServSafe certification is not covered in tuition or class fees, and is available at an additional cost of approximately $45.00, with an optional book for $50.50
*
Program dates, times, tuition and fees are subject to change.
Please see our Refund Policy.
