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.

The curriculum consists of:

Cuisine

  • Professional Knife Handling and Technical Cuts
  • Introduction to Food Science
  • Stocks, Broths and Jus
  • Introduction to Soups
  • Restaurant Style Sauces
  • Classic and Modern Cooking Techniques
  • How to Build Flavors with Herbs, Spices,
    Roots & Seeds
  • How to Cook Poultry, Pork and Beef
  • How to Break Down, Truss, and Carve Chicken
  • How to Cook Premium Meats such as Lamb and Steak
  • Basic Butchery, Trimming & Cutting
  • Introduction to Shellfish, Mollusks and Seafood
  • How to Fillet a Round Fish
  • How to Cook Vegetables
  • Fresh Pasta, Filled Pasta, and Dumplings
  • Restaurant-Style Potatoes
  • How to Make Sourdough
  • Introduction to International Cuisines
  • Brining, Marinating and Curing
  • Advanced Recipes and Techniques
  • How to Prepare Beef en Croute
  • Professional Plating Techniques
  • How to Cook Grains and Legumes
  • Professional Egg Cookery
  • Infused Oils, Emulsions, and other Fat-Based Sauces
  • Hors d’oeuvres and Small Bites
  • How to Manage Your Time

Pastry & Baking

  • 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
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Upcoming Schedules

e.g. 9am Pastry followed by 9am Cuisine
e.g. 1pm Cuisine followed by 1pm Pastry
e.g. 9am Cuisine + 1pm Pastry (Accelerated)
e.g. 9am Pastry + 1pm Cuisine (Accelerated)
Choose your Cuisine Semester….              andChoose your Pastry & Baking 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		August 10 – September 12, 2020 (5 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
12pm-3pm Pacific
1pm-4pm MT
3pm-6pm EST
No class Labor Day. Add’l class Saturday, September 12
June 29 – August 19, 2020 (9 wks) – Online
Monday, Tuesday, Wednesday
5pm-8pm Pacific
6pm-9pm MT
7pm-10pm Central
8pm-11pm EST		August 31 – October 26, 2020 (9 wks) – Online
Monday, Tuesday, Wednesday
No class September 7
5pm-8pm Pacific
6pm-9pm MT
7pm-10pm Central
8pm-11pm EST

SOLD OUT

June 29 – Aug 6, 2020 (6 Wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday, Thursday
1:30pm-5:30pm MT

September 21 – October 23, 2020 (5 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
8am-11am Pacific
9am-12pm MT
11am-2pm EST

SOLD OUT

Aug 10 – Sept 17, 2020 (6 Wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday, Thursday
9am-1pm MT

SOLD OUT

June 29 – Aug 6, 2020 (6 wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday, Thursday
9am-1pm MT

SOLD OUT

Aug 24 – Oct 14, 2020 (8 wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday
6pm-10pm MT

SOLD OUT

Aug 10 – Sept 17, 2020 (6 wks) – On Ground in Salt Lake
Monday, Tuesday, Wednesday, Thursday
1:30-5:30pm MT

SOLD OUT

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

SOLD OUT

September 21 – October 30, 2020 (6 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday, Thursday, Friday
1:30am-5:30pm MT

October 19 – December 16, 2020 (9 wks) – On Ground in Salt Lake City
Monday, Tuesday, Wednesday
6pm-10pm MT		November 2 – December 16, 2020 (7 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		November 2 – December 4, 2020 (6 wks) – Online
Monday, Tuesday, Wednesday, Thursday, Friday
12pm-3pm Pacific
1pm-4pm MT
3pm-6pm EST
No class Veterans Day. Add’l class Saturday, November 14

Course Length

The Professional Certificate includes 228 hours of training. It can generally be completed over 12 weeks or part-time over 4 months.

Tuition and Fees

Application Fee 55
Tuition 10,125
Knives and Equipment 600*
Chef Uniform 195*
Total 10,975
*may be subject to sales tax, roughly 60 dollars

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

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

Learn more about the Professional Certificate in the Culinary Arts.

Pastry & Baking Certificate

Questions?

Call (801) 413-2800 or email info@pcculinary.com

Apply Now