Pastry & Baking starts May 30
Evening Session June 28
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Blog

Should your kids take a gap year before college?

Should your kids take a gap year before college? The New York Times reports even Harvard endorses a gap year, because “students who take time off tend to do better academically.” We have two alumni who are starting college now, not only with a great gap year behind them, but the skills to earn money…

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Field Trip to Frody’s

Have any of you ever tasted Frody’s foods? Our culinary students were able to go visit his “lab” at Salt and Smoke and learn how to cure meats and make charcuterie. After touring the lab, they were given a tasting of some of his amazing creations!  Enjoyed them all!

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Two Utah Culinary Education Schools Unite

FOR IMMEDIATE RELEASE: SALT LAKE CITY, UTAH – Tuesday, June 9, 2015 – Utah’s innovative professional culinary school, Park City Culinary Institute, and the premier cooking school for the home chef, Salt Lake Culinary Center, have teamed together to offer Professional Culinary Arts programs in Salt Lake City starting in January 2016…

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How To Steam Fish with Great Flavor by Park City Culinary Institute

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Wine Dinner Feb 25th at Alta’s Shallow Shaft

Food and wine lovers, Wine Coordinator Peri Ermidis and The Shallow Shaft Restaurant in Alta, Utah are pleased to welcome back wine maker Jon Grant of Couloir and Straight Line Wines. A close friend of the restaurant, Jon returns with several vintages near and dear to his heart and our wine list! Jon specializes in…

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Why not offer shorter classes?

We occasionally offer short classes, but it’s hard to learn how to cook from a three hour program. You might learn how to make a certain dish, but that won’t necessarily give you the tools you need to create your own dishes. Our program is designed to very quickly teach you everything you need to…

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Salt Lake Tribune – 7 Sundance Event Venue Delicious Appetizers

  Seven #SundanceChef Inspired Amazingly Delicious Appetizers, Park City Culinary Institute is catering for Sundance Event Venues. Learn how to make these at home, from The Salt Lake Tribune. Or would you rather have Park City Culinary Institute take care of the details? Sundance Film Festival Catering and Sundance Event Venue Imagine hosting afternoon luncheons…

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Mountain Express – The Love of Food

Check out the Winter Issue of Mountain Express Magazine to learn more about Park City Culinary Institute.  What’s fun about this story is it was written by Annette Velarde, and the photography was done by Annette’s husband Ricardo Velarde.

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SLC Foodie visits Park City Culinary Institute

Park City Recreational Classes

Becky Rosenthal has been by to visit Park City Culinary Institute several times since we opened. Here is her amazing review from a recent visit, during a class with Chef Adam Kreisel from Chaia Cucina.

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Mary Cech, Park City Culinary’s Executive Pastry Chef

Mary Cech, PC Culinary’s Executive Pastry Chef, led an International Baking Seminar in India this week in collaboration with the US Embassy and US Dept of Agriculture.

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