Yes! There’s a lot of food science behind what you’ve been doing. How much of it has been explained to you? Over the years we’ve had so many students with over 10 years of experience cooking professionally take our courses. They’ve loved the culinary school experience and it has helped them make sense of recipes they’ve been using. Understanding the proper techniques will also help you tweak recipes to get better results. (Sad but true – many recipes are just plain wrong).

Yes. In fact, the founder of Park City Culinary Institute, Laurie Moldawer, went to culinary school because she didn’t know how to cook. Her friends in college would tease her for eating out every night. And to this day, she still eats out! But she loved attending culinary school, and learning how to cook. For her, cooking lessons are cathartic and relaxing. She’s taken cooking classes all over the world, and wants nothing more than to attend her own culinary school one day.

We care about quality. Most culinary schools are government funded. We are independent. As a boutique culinary school, we can invest more in our students – and make sure you have a great experience!

Most courses just provide videos. We don’t do that. Our online programs are just like live classes! Every minute that you’re cooking we are with you. We send each student a tripod so that you can set your phone’s camera to face your workstation. Using a live video feed, we watch every step you take as you’re cooking. Our Chefs are not only going to demonstrate what you need to do, but will also guide you as you do it. If you have a question while you’re cutting or mixing, we are there to answer it. In real time. And when you’re done with your dish, the Chef will review it and let you know how you did with guidance on how to get even better next time.

If you’re exploring other online schools, ask them if they do this. They probably don’t.

We are scheduled to start our next in-person classes in a few weeks. If for any reason you can’t start on time, you can attend the online course in the meantime. There is no additional charge for the online course.

Yes, you can apply to attend in person. And 100% of any tuition paid for online courses can be applied as a credit for any “on ground” (brick and mortar) course starting prior to December 31, 2021.

Our brick and mortar school is located in downtown Salt Lake City. If you’d like us to open a second location near you, let us know. We are expanding!

Due to increased demand, we are completely booked several months out. We are taking enrollments on a first come, first served basis. If you are eager to start one of our “on ground” courses, please apply now. The sooner you get accepted and enroll, the higher up you will be in the queue.

We welcome all enrolled students to attend an online program while you are waiting. There is no additional charge for the online course.

Our online courses combine pre-recorded video with live Zoom labs. The demonstrations are pre-recorded. Your time cooking is live with a Chef on Zoom.

Plan on spending approximately 30-90 minutes before each lab watching the videos at your leisure. You’ll need to shop for your ingredients and make sure you have the right equipment. Then pull everything out and log into your Zoom lab at the scheduled time. Each Skills Lab on Zoom takes 3 hours. The only time commitment that is fixed is this 3-hour lab each day. Everything else can be done at your leisure.

In total, nearly 75% of each class is done live. The rest of your hours are done at your leisure.

We have phone support available Monday through Saturday, with extended hours weekdays until 7pm Pacific/10pm EST. In all honesty, our classes are really easy to join. We’ve been testing them on people just…like…you… You can watch a video with one click. You can join a lab on Zoom with one click. And you can print your recipes on a nice piece of paper that you can touch and hold. Call us now at (801) 413-2800 so we can show you how easy it is. You always have the 3-day money back guarantee if you don’t like it. See more about that below.

Most groceries are going to be easy to find, but if you can’t find something we can usually help you find a substitute. For example, if you can’t find shallots, you may be able to use a red onion for that recipe.

We offer payment plans. You can start online with just $195 down.

We have had students of all ages from 18 to over 60! When our founder attended culinary school in France, they wouldn’t give her a student visa because she was “too old” to be a student. So was Julia Child! At Park City Culinary Institute, all ages are welcome. And you’ll become part of a great alumni network of like-minded people.

Our youngest student to date was age 11. You can meet Chef Moppy here.

Students under age 18, or who don’t have a high school degree or GED yet, can attend nearly all of our programs. We just require a simple waiver acknowledging that we aren’t professionally certifying a minor.

The student would be attending the same program. Just not for professional training. Once the student turns 18 and earns a high school degree or equivalent, we can trade in the “non-professional” certificate for a Professional Certificate.

You can enroll in our Fundamentals course in less than 5 minutes. To apply for one of our professional courses, you would need to fill out our online application which takes about 15 minutes. We ask questions to learn whether you’re a novice or experienced cook, and what your goals are for your program. This is so that we can tailor the course to you! Our Admissions Committee will review your application and generally get back to you within a day or two.

To take the first step for the Fundamentals course or any of the professional certifications, click “Apply Now” below.

Apply Now