Choose between our three intensive, hands-on courses with Master Chefs.
Professional Certificate in the Culinary Arts
This is our Signature program and includes 228 hours in the fundamental techniques of cooking and baking. By combining the Cuisine Certificate program with the Pastry & Baking Certificate program results in the Professional Certificate in the Culinary Arts.
|Cuisine Certificate||Pastry & Baking Certificate|
|Professional Knife Handling and Technical Cuts||The Science of Baking|
|Introduction to Food Science||Types of Flours and Other Ingredients|
|Stocks, Broths and Jus||Breads and Doughs|
|Introduction to Soups||Croissants, Challah, New York Bagels|
|Restaurant Quality Sauces||Focaccia Pie Crusts and Pies|
|Classical & Modern Cooking Techniques||Quiche, Roasted Tomato and Gruyère Tart|
|How to Build Flavors with Herbs, Spices, Roots & Seeds||Pate a Choux – Eclairs, Choux Puffs|
|How to Cook Poultry, Pork and Beef||Custards – Pastry Cream, Crème Brûlée, Crème Anglaise|
|How to Break Down, Truss, and Carve Chicken||Bread Pudding, Cheesecake|
|How to Cook Premium Meats such as Lamb and Steak||Chocolate Pots de Crème|
|Basic Butchery, Trimming & Cutting||Orange, Gruyère and other flavored Soufflés|
|Introduction to Shellfish, Mollusks and Seafood||Cakes & Cake Decorating – Butter Cake|
|How to Fillet a Round Fish||– Chocolate Buttermilk Cake|
|How to Cook Vegetables||– Flourless Chocolate|
|Fresh Pasta, Filled Pastas and Dumplings||– Gluten-Free Chocolate Cake|
|Restaurant-Style Potatoes||– Flourless Lemon Almond Cake|
|How to Make Sourdough||– Italian Meringue & Buttercream|
|Introduction to International Cuisines||Sugar – Creamy Pralines, Peanut Brittle, Almond Toffee|
|Brining, Marinating and Curing||Chocolate – Molded Chocolates|
|Advanced Recipes and Techniques||Chocolate – Truffle Ganache|
|How to Prepare Beef en Croute||Chocolate – Fruit and Nut Rochers|
|Professional Plating Techniques||French Macarons|
|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|
Fundamentals of Cooking
$5,175 $2,485 through August 5th
Beginning with knife skills and the basics of food science, we introduce students to the techniques used by Professional Chefs to create flavor and explore various preparations.
- Knife Skills and Basic Cuts
- Introduction to Food Science
- Stocks, Broths and Jus
- Introduction to Soups
- Introduction to Restaurant Style Sauces
- Introduction to Cooking Techniques
- How to Build Flavors with Herbs, Spices, Roots & Seeds
- Introduction to Poultry, Pork, and Beef
- How to Break Down, Truss, and Carve Chicken
- Introduction to Shellfish, Mollusks and Seafood
- How to Fillet a Round Fish
- Fresh Pasta, Filled Pasta, and Dumplings
- How to Make Sourdough
- Introduction to International Cuisines
- Brining, Marinating and Curing
- Basic Plating and Presentation
- Introduction to Grains and Legumes
- Introduction to Basic Egg Cookery
- Infused Oils, Emulsions, and other Fat-Based Sauces
- Hors d’oeuvres and Small Bites
Call Us for more information
in the Culinary Arts
GI Bill® Eligible
GI Bill® Eligible
Fundamentals of Cooking
Nearly 75% of the course is hands-on with you cooking LIVE with a Chef
Early Bird Promotion! Save 50% Off Fundamentals of Cooking through August 5th
Get 100% credit from online courses to in-person tuition
100’s of videos, lessons and tasks
Same skills taught at our award-winning school
Convenient schedules to choose from
LIVE feedback and guidance as you cook from Top Chefs
Get Certified in as few as 5 weeks or as long as 3 months
Invite friends to attend with you!
Park City Culinary Institute has trained kitchen staff from around the world
We have had so much fun with our corporate groups! From NBA teams to laywers and software engineers, building and equipment manufacturers, to the people in the top of their field in medicine. What an experience it’s been working with all of you!!!
I was the Food Editor at Oprah, so I’ve eaten at a lot of good places. The passion and knowledge behind this event was out of this world. You and your team blew it out of the PARK! 🙂
I and our events team always recommend you so I am glad that more and more of our clients are recognizing you now. Thank you for giving our past groups with you a great experience and looking forward to hearing from the future ones!
Yes, this is America. You can do it!
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.
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 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!
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.
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.
All of our online courses are guaranteed with a 100% refund guaranteed on tuition if you aren’t completely in love with your course. Just email email@example.com within 72 hours of starting your first lab, and we will refund 100% of your tuition. Any equipment or uniforms already shipped would not be refundable, but you can wait until you’re happy with the course to place those orders.
To take the first step for the Fundamentals course or any of the Professional certifications,
Not ready to start but want more information?
We are here to answer your questions
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