[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”true” min_height=”” hover_type=”none” link=”” first=”true”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]Cuisine Certificate

  • Professional Knife Handling and Technical Cuts
  • Introduction to Food Science
  • Stocks, Broths and Jus
  • Soups, Local and International
  • Restaurant Style Sauces
  • Classical & Modern Cooking Techniques
  • How to Build Flavors with Herbs, Spices,
    Roots & Seeds
  • Basic Butchery, Trimming & Cutting
  • Poultry Trussing, Baking, Roasting and Braising
  • Basic Introduction to Seafood, How to Dress, Cure and Smoke
  • Basic Introduction to Shellfish
  • Restaurant Style Potatoes, Grains & Legumes
  • Homemade Pastas, Ravioli & Gnocchi
  • Cooking Seasonal Vegetables & Techniques
  • Professional Egg Cookery, Soufflés and Crêpes
  • Introduction to Cheese
  • Pickling and Preserving
  • Cold Sauces, Dressings & Vinaigrettes
  • Plate, Platter & Buffet Presentation
  • Hors d’oeuvres

Course Length

The Cuisine Certificate includes 120 hours of training. It can generally be completed over 6 to 9 weeks.

Tuition and Fees

Application Fee 55
Tuition 5,775
Knives and Equipment 475*
Chef Uniform 195*
Total 6,500

Apply Now

*may be subject to sales tax, roughly 60 dollars

Upcoming Schedules

June 29 – July 28, 2020 (6 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
12pm-3pm Pacific
1pm-4pm MT
2pm-5pm Central
3pm-6pm EST

June 29 – August 19, 2020 (9 wks) – Online
Monday, Tuesday, Wednesday
5pm-8pm Pacific
6pm-9pm MT
7pm-10pm Central
8pm-11pm EST

September 21 – October 30, 2020 (6 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
9am-1pm MT

November 2 – December 16, 2020 (7 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
No class November 11, 26, 27
1:30-5:30pm MT

Cuisine Certificate + Pastry & Baking Certificate = Professional Certificate in the Culinary Arts

You can combine the Cuisine Certificate with the Pastry & Baking Certificate to complete the Professional Certificate in the Culinary Arts

Learn more about the Professional Certificate in the Culinary Arts.

Questions?

Call (801) 413-2800 or email info@pcculinary.com[/fusion_text][fusion_code]PGRldGFpbHMgY2xhc3M9IkRldEVOIiBzdHlsZT0idGV4dC1hbGlnbjogY2VudGVyOyBjb2xvcjogdHJhbnNwYXJlbnQ7Ij48c3VtbWFyeT48c3Ryb25nPjxhIGNsYXNzPSJCdG5FTiIgaHJlZj0iYXBwbGljYXRpb24tZm9yLWFkbWlzc2lvbi8iPkFwcGx5IE5vdzwvYT48L3N0cm9uZz48L3N1bW1hcnk+PC9kZXRhaWxzPg==[/fusion_code][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]