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Cuisine Certificate

The Cuisine Certificate includes 100 hours of training. It can generally be completed over 5 to 9 weeks.

For those wanting to focus on savory cooking without baking, the Cuisine Certificate gives you hands-on practice with meat, poultry and seafood, fresh-made pasta sauces, hors d’oeuvres, potatoes, vegetables and grains.

What You Will Learn

  • Introduction to Food Science
  • Professional Knife Handling and Technical Cuts
  • Stocks and Sauces
  • Emulsions: Vinaigrettes, Mayonnaise & Citronettes
  • Classical & Modern Cooking Techniques
  • How to Build Flavors
  • Basic Butchery, Trimming & Cutting
  • Beef & Pork- Different Cuts, Tenderizing, Braising, Basting
  • Restaurant Style Potatoes, Grains & Legumes
  • Homemade Pasta, Ravioli, Gnocchi & Pizza
  • Cooking Seasonal Vegetables & Techniques
  • Seafood – Fish, Shellfish, Bisques & Sushi
  • Poultry Trussing, Baking, Roasting and Braising
  • How to Trim Salmon and Fillet Round Fish
  • Plating, Garnishing, and Presentation
  • Hors d’oeuvres
  • International Dishes
  • Advanced Techniques – Beef Wellington and Romesco Sauce
  • Professional Egg Cookery

Upcoming Class Schedules

Choose your Cuisine Semester

Live Virtual Course - OnlineOn-Campus in Salt Lake City
Start:June 14, 2021
End: July 16, 2021
Time: 8am – 11am Pacific/ 9am – 12pm MT/ 11am – 2pm EST
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start:May 3, 2021
End: June 29, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City
*No class Memorial Day 5/31, Additional class Saturday 6/12
Start: July 5, 2021
End: August 30, 2021
Time: 5pm – 8pm Pacific/ 6pm – 9pm MT/ 8pm – 11pm EST
Days: Monday, Tuesday, Wednesday
Location: Online
Start:May 10, 2021
End: June 12, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
*No class Memorial Day 5/31, Additional Class Saturday 6/12
Start: July 19, 2021
End: August 20, 2021
Time: 1pm – 4pm Pacific/ 2pm – 5pm MT/ 4pm – 7pm EST
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start:June 14, 2021
End: July 16, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: August 23, 2021
End: September 25, 2021
Time: 8am – 11am Pacific/ 9am – 12pm MT/ 11am – 2pm EST
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
*No class Labor Day 9/6, Additional Class Saturday 9/25
Start:July 19, 2021 (5 wks)
End: August 20, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: September 27, 2021
End: October 29, 2021
Time: 1pm – 4pm Pacific/ 2pm – 5pm MT/ 4pm – 7pm EST
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start:August 23, 2021 (5 wks)
End: September 25, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
*No class Labor Day 9/6, Additional Class Saturday 9/25
Start: November 1, 2021
End: December 7, 2021
Time: 8am – 11am Pacific/ 9am – 12pm MT/ 11am – 2pm EST
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
*No class Thanksgiving Day 11/25 and 11/26
Start:September 13, 2021
End: November 8, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City
srgergerStart:September 27, 2021
End: October 29 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
srgergerStart:November 1, 2021
End: December 7 2021
Time: 1:30pm - 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
*No class Thanksgiving Day 11/25 and 11/26

Frequently Asked Questions

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.

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.

 

 Professional Certificate
in the Culinary Arts
Cuisine CertificatePastry & Baking
Certificate
Hours200 Hours100 Hours100 Hours
Weeks5 to 18 Weeks5 to 9 Weeks5 to 9 Weeks

On-campus programs are GI Bill® Eligible

Professional Certificate in the Culinary ArtsCuisine CertificatePastry & Baking Certificate
Hours200 Hours100 Hours100 Hours
Tuition $9,420 $5,775 $5,223

On-campus programs are GI Bill® Eligible

Knives and Equipment Included Sent once paid in full

Online Courses

0% Interest Payment Plans
ProgramCuisinePastryProfessional
Deposit$195$195$195
Monthly Payments$465 x 12 months$419 x 12 months$615 x 15 months
Total Paid to Start$195 + $465 = $660$195 + $419 = $614$195 + $615 = $810

On Ground Courses

On-campus programs are GI Bill® Eligible

No Payment Plans for On Ground Courses
Must Pay in Full Before Course Starts and a $1,250 deposit is required

Park City Culinary Institute Certifications are created for everyone, no matter your age, exeperience, passion, or goals!

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.

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.

Over the years we’ve had 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).

We our dedicated to help you succeed! 

You can enroll in any of our programs in less than 5 minutes. To apply for one of our courses, you would need to fill out our online application which takes about 15 minutes.

We will 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.

Apply Now

Admissions Office
Hours
  • Monday - Saturday
  • 9:00 am - 6:00 pm MST
Location
  • 1484 S State Street
    Salt Lake City, UT 84115