Culinary Arts & Food Services
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served.
Chefs and head cooks work in restaurants, private households, and other establishments where food is served. They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast-paced. Most chefs and head cooks work full time.
Training Programs at DATC
1080 Hours (12 Months)
Culinary Arts requires taste and creativity as well as mastery of technique. Students will study both theory and practical kitchen application of quality food preparation. Students receive instruction and hands-on experience in knife skills, breakfast foods, soups, sauces, vegetables, meat, poultry, seafood, grains, legumes, fruits, proper sanitation, yeast breads, quick breads, desserts, cakes, and pastries. With the production kitchen student will gain experience in short order cooking, and both front of the house and back of the house catering, and feel the stresses of a fast-paced kitchen. Students will develop skills in basic kitchen math such as, yield percentages, bakers percentages, First in First Out (FIFO), Hazard Analyses Critical Control Point (HACCP), and best practices. The Culinary Arts Certificate prepares students for positions in food service operations including hotels, resorts, restaurants, healthcare facilities and catering operations.
Training Programs at MTECH
MTECH Artisan Baking & Pastry CP
136 Hours
Students have the opportunity to learn intermediate and advanced baking techniques in an exciting well-equipped kitchen setting. This course is fast-paced and follows the industry standards and practices of classical and contemporary baking. A variety of methods and techniques make for a highly concentrated, focused, and hands-on curriculum. Students participate in scaling, mixing, dough production, retail operations, and oven work in our production kitchen labs. Coursework involves standing for much of the class, focus on the overall project at hand, and attention to details.
600 Hours
This program provides a great culinary foundation to build a career on. This program introduces every student to the basics of Culinary Arts regardless of current skill level. It then moves into more advanced cooking techniques in hot food preparation and presentation.
600 Hours
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 build management skills and teach students advanced cooking techniques. Students will learn skills in hot food preparation and presentation.
Training Programs at SLCC
64 credits
The Culinary Arts (CHEF) program requires five semesters to complete the curriculum as outlined by the American Culinary Federation Foundation Accrediting Commission (ACFFAC). In addition to two years of related instruction, there is an on-the-job training requirement of 250 hours where the work must be performed in a pre-approved establishment with more than 50% of the food being prepared from scratch.
Training Programs at UVU
63 Credit
The Culinary Arts Institutes comprehensive course of study covers several service areas; including not only learning how to cook and bake, but key requirement to success such as; customer service, business and finance management, marketing and advertising. CAI students learn how to apply these skills to a variety of food service establishments and operations. The practical and theoretical instruction covers such areas as food service safety and sanitation, professional dining room service, menu planning, nutrition and purchasing-storeroom management procedures.