Combining the Cuisine Certificate and the Pastry & Baking Certificate, the Professional Certificate in the Culinary Arts includes 208 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

  • 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
  • Professional Egg Cookery
  • Poultry Trussing, Baking, Roasting and Braising
  • 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
  • How to Trim Salmon and Fillet Round Fish
  • Plating, Garnishing, and Presentation
  • Hors d’oeuvres
  • International Dishes
  • Advanced Techniques – Beef Wellington and Romesco Sauce

Pastry & Baking

  • The Science of Baking
  • Types of Flours and Baking Ingredients
  • Quickbreads, Shortcakes & Scones
  • Blueberry Crumble, Almond Florentines, & Tuiles
  • Cream Puffs and Eclairs
  • Chocolate Mocha Pot au Crème, Panna Cotta and Pastry Cream
  • Bread Pudding and Crème Brûlée
  • Cheesecake & Tarts
  • Strudels & Pies
  • Vanilla Sponge Cake, Carrot Cake, and Flourless Chocolate Cake
  • Petits Fours, Profiteroles, Paris-Brest and St. Honoré Cake
  • Bagels and Challah
  • Focaccia; Rosemary Olive Oil and Sourdough Breads
  • French Baguettes and Croissants
  • Beignets, Crullers, Churros & Donuts
  • Apple Turnovers, Cheese Danishes & Sacristains
  • Chocolate Lace, Leaves and Filigrees
  • Chocolate Buttermilk Cake, Chocolate Molten Cake, and Chocolate Mousse
  • Entremets and Brioche
  • Chocolate Rochers and Mendiants
  • Macarons and Soufflés
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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)
Professional Certificate in the Culinary Arts

You can choose to take one program during a semester and the following program the next semester, or accelerate the certificate by taking both programs in the same semester

Choose your Cuisine SemesterChoose your Pastry & Baking Semester

SOLD OUT
Start: November 2, 2020 (7 wks)
End: December 11, 2020
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 11/27

SOLD OUT
Start: November 2, 2020 (7 wks)
End: December 17, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday, Thursday
Location: On Ground in Salt Lake City

No Class: 11/11, 11/26, 12/10

Start: December 14, 2020 (6 wks)
End: January 20, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 11/11, 11/26, 11/27

SOLD OUT

SOLD OUT
Start: December 14, 2020 (6 wks)
End: January 22, 2021
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

No Class: 12/24, 12/25, 1/1

Start: December 14, 2020 (6 wks)
End: January 20, 2020
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 12/24, 12/25, 1/1

Start: December 14, 2020 (6 wks)
End: January 22, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

No Class: 12/24, 12/25, 1/1

Start: December 28, 2020 (9 wks)
End: February 22, 2020
Time: 6pm – 9pm MT
Days: Monday, Tuesday, Wednesday
Location: Online

SOLD OUT
Start: January 4, 2021 (8 wks)
End: February 24, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City

Additional Days: 1/14, 1/28, 2/11

Start: January 25, 2021 (9 wks)
End: February 26, 2021
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Additional Days: 2/6, 2/20

SOLD OUT
Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Start: January 25, 2021 (5 wks)
End: February 26, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Additional Days: 2/6, 2/20

SOLD OUT
Start: March 1, 2021 (9 wks)
End: April 26, 2021
Time: 6pm – 10pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (9 wks)
End: April 28, 2021
Time: 6pm – 9pm MT
Days: Monday, Tuesday, Wednesday
Location: Online

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 9am – 12pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 1pm – 4pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online

Additional Days: 3/13, 3/27

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 1:30pm – 5:30pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Start: March 1, 2021 (5 wks)
End: April 2, 2021
Time: 9am – 1pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

Additional Days: 3/13, 3/27

On-site courses are subject to change because of COVID-19. Final decisions will be made two weeks prior to each class start.

Course Length

The Professional Certificate includes 208 hours of training. It can generally be completed over 12 weeks or part-time over 4 months.

Tuition and Fees

Application Fee 55
Tuition 9,420
Knives and Equipment Included*
Total 9,475
*Tuition must be paid in full to receive kit

Zero-Interest Payment Plans

Tripod is sent to online students
Set of Knives and Tools is Sent Once
Tuition is Paid in Full
All programs have a $55 Application Fee

Sample Payment Plan – Online

CuisinePastryProfessional
Deposit*195195195
Monthly Payments465 x 12 months419 x 12 months615 x 15 months
Total Paid to Start195 + 465 = 660195 + 419 = 614195 + 615 = 810

*$1,250 deposit required for on-campus courses

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

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

Learn more about the Professional Certificate in the Culinary Arts.

Questions?

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

Apply Now