Program Training Plan
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.
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 2nd year Chef Uniform (pants, coat, hat, and apron)|
|Avg. Starting Wage||$37,570 Yearly ($18.06 /hr.)|
|Certifications||MATC Certificate of Completion (COC) in Culinary Arts II|
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:
Chef Uniform: $60.00 *Closed-toed shoes must be worn each day for safety requirements when working the kitchen lab.
Estimated Total: $245.00
Students can purchase books and materials at a MATC’s Thanksgiving Point Campus bookstore. Students will not be required to repurchase some items they already purchased for earlier MATC culinary classes.
Program Length600 Hour Program • 9 Months
• MATC Culinary Arts I Program Certificate
• Current Food Handler’s Permit
• 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 II Sessions Schedule
|Thanksgiving Point||Aug. 21, 2013 -- May 23, 2014||Mon. -- Fri.||7:30am - 10:30am|
|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|
THE CULINARY ARTS (CHEF) PROFESSION:
Chefs and head cooks oversee the daily food preparation at restaurants or other places where food is served. They direct kitchen staff and handle any food-related concerns. Chefs and head cooks typically do the following:
• Check freshness of food and ingredients
• Supervise activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect equipment and work areas for cleanliness and functionality
• Hire, train, and supervise cooks and other food preparation workers
• Order and maintain inventory of food and supplies
• Monitor sanitation practices and ensure kitchen safety standards
Please see our Refund Policy.