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Combining the Cuisine Certificate and the Pastry & Baking Certificate, the Professional Certificate in the Culinary Arts includes 228 hours of training. You can choose your schedule to complete the course in as few as 12 weeks, or part-time over 4 months.

We also have a new Accelerated Program which allows you to complete the full curriculum in just 6 weeks by attending the morning and afternoon classes together.

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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
Apply Now

Upcoming Schedules for the Cuisine Semester

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

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Pastry & Baking Certificate

  • The Science of Baking
  • Types of Flours and Other Ingredients
  • Breads and Doughs
  • Croissants, Challah, New York Bagels, Focaccia
  • Pie Crusts and Pies
  • Quiche, Roasted Tomato and Gruyère Tart
  • Pate a Choux
  • Eclairs, Choux Puffs
  • Custards
  • Pastry Cream, Crème Brûlée, Bread Pudding, Cheesecake, Crème Anglaise, Chocolate Pots de Crème
  • Soufflés
  • Flourless Chocolate and Flour-based Chocolate, Orange, Gruyère and other flavored Soufflés
  • Cakes & Cake Decorating
  • Butter Cake, Chocolate Buttermilk Cake, Flourless Chocolate, Gluten-Free Chocolate Cake, Flourless Lemon Almond Cake, Italian Meringue Buttercream
  • Sugar
  • Creamy Pralines, Peanut Brittle, Almond Toffee
  • Chocolate
  • Molded Chocolates, Truffle Ganache, Fruit and Nut Rochers
  • French Macarons
  • Ice Cream and Frozen Desserts
  • Plated Desserts

Upcoming Schedules for the Pastry & Baking Semester

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

August 24 – October 20, 2020 (9 wks) – Online
Monday, Tuesday, Wednesday
No class September 7

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
1:30am-5:30pm MT

November 2 – December 16, 2020 (7 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
9am-1pm MT

October 19 – December 16, 2020 (9 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday
6pm-10pm MT

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