Culinary Arts I
Total 600 hrs.
Program Training Plan
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.
Program Overview
| Locations | Thanksgiving Point Campus |
| Tuition | $2.00/per enrollment hour |
| High School Cost | Free Tuition + $265 Fees = $265.00 |
| Adult Cost | $1,200 Tuition + $265 Fees = $1,465.00 |
| Extra Supply Cost | Students will also be required to purchase class materials including but not limited to textbooks, workbook, ServSafe certification workbook/exam, knife skills models, and Chef Clothing (pants, coat, hat, and apron). |
| Avg. Starting Wage | $21,850 Yearly ($10.50 /hr.) |
| Certifications | MATC Certificate of Proficiency (COP) in Culinary Arts I; Industry Certifications: • ServSafe Food Protection Manager Certification • Food Handler’s Permit |
Program dates, times, tuition and fees are subject to change.
(High school students qualify for free tuition only until they or their class graduates high school)
Training Materials Cost:
Text/Workbooks: $141.00
Chef Uniform: $60.00 *Closed-toed shoes must be worn each day for safety requirements when working the kitchen lab.
Knife Skill Workbooks: $15.00
ServSafe Textbook and Certification : $86.00
Estimated Total: $301.00
Program Length
600 Hour Program • 9 MonthsCourse Prerequisites
• As part of the admission process, students may be required to complete a basic assessment of reading and math skills. The test is free and takes approximately 2 hr. to complete. For additional information, call the Testing Center at: (801) 753-4110.
2013 Fall - 2014 Spring Culinary Arts I Sessions Schedule
| Campus | Completion Time | Days | Time |
| Thanksgiving Point | Aug. 21, 2013 -- May 23, 2014 | Mon. -- Fri. | 7:30 - 10:30am |
| Thanksgiving Point | Aug. 21, 2013 -- May 23, 2014 | Mon. -- Fri. | 11:30am - 2:30pm |
SERVSAFE INDUSTRY CERTIFICATION:
The ServSafe Food Protection Manager Certification is nationally recognized and accredited. Students will learn the dangers of food-borne 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 CULINARY ARTS (COOK) PROFESSION:
Cooks prepare, season, and cook a wide range of foods, such as soups, salads, entrees, and desserts. Cooks typically do the following:
• Check freshness of food and ingredients before cooking
• Weigh, measure, and mix ingredients according to recipes
• Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods
• Boil and steam meats, fish, vegetables, and other foods
• Garnish, arrange, and serve food
• Clean work areas, equipment, utensils, dishes, and silverware
• Cook, hold, and store food or food ingredients
Large restaurants and food service establishments tend to have varied menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant or line cooks, work at assigned stations equipped with the necessary types of stoves, grills, pans, and ingredients. Cook job titles often reflect the principal ingredient cooks prepare or the type of cooking they do; for example: vegetable cook, fry cook, or grill cook. Cooks usually work under the direction or supervision of chefs, head cooks, or food service managers.
Please see our Refund Policy.
