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Eligible for the GI Bill(R)
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Professional Certificate in the Culinary Arts

Combining the Cuisine Certificate and the Pastry & Baking Certificate, the Professional Certificate in the Culinary Arts includes 192 hours of hands-on training. You can choose your schedule to complete the course in as few as 10 weeks, or part-time over 4 months

We also have an Accelerated Program which allows you to complete the full curriculum in just 5 weeks by attending the morning and afternoon classes together

What You Will Learn

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

Upcoming Class Schedules

Choose your Cuisine Semester

Live Virtual Course - OnlineOn-Campus in Salt Lake City
Start: January 4, 2022
End: February 4, 2022
Time: 1 pm - 4 pm PT/ 2 - 5 pm MT/ 4 - 7 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: January 4, 2022
End: February 4, 2022
Time: 9 am – 1 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: January 17, 2022
End: March 9, 2022
Time: 5 - 8 pm PT / 6 - 9 pm MT/ 8 - 11 pm ET
Days: Monday, Tuesday, Wednesday
Location: Online
Start: February 7, 2022
End: March 10, 2022
Time: 1:30 pm - 5:30 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: February 7, 2022
End: March 10, 2022
Time: 8 – 11 am Pacific/ 9 am – 12 pm MT/ 11 am – 2 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: March 14, 2022
End: April 14, 2022
Time: 9 am – 1 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: March 14, 2022
End: April 14, 2022
Time: 1 - 4 pm PT/ 2 pm - 5 pm MT/ 4 - 7 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: March 14, 2022
End: May 4, 2022
Time: 6 pm – 10 pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City

Choose your Pastry & Baking Semester

Live Virtual Course - OnlineOn-Campus in Salt Lake City
Start: January 4, 2022
End: February 4, 2022
Time: 1 pm - 4 pm PT/ 2 - 5 pm MT/ 4 - 7 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: January 4, 2022
End: February 4, 2022
Time: 1:30 pm - 5:30 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: February 7, 2022
End: March 10, 2022
Time: 1 – 4 pm Pacific/ 2 – 5 pm MT/ 4 – 7 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: January 17, 2022
End: March 9, 2022
Time: 6 pm - 10 pm MT
Days: Monday, Tuesday, Wednesday
Location: On Ground in Salt Lake City
Start: March 14, 2022
End: April 14, 2022
Time: 8 – 11 am Pacific/ 9 am – 12 pm MT/ 11 am – 2 pm ET
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: Online
Start: February 7, 2022
End: March 10, 2022
Time: 9 am - 1 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City
Start: March 14, 2022
End: May 4, 2022
Time: 5 – 8 pm Pacific/ 6 – 9 pm MT/ 8 – 11 pm ET
Days: Monday, Tuesday, Wednesday
Location: Online
Start: March 14, 2022
End: April 14, 2022
Time: 1:30 pm - 5:30 pm MT
Days: Monday, Tuesday, Wednesday, Thursday, Friday
Location: On Ground in Salt Lake City

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
Hours192 Hours96 Hours96 Hours
Weeks5 to 16 Weeks5 to 8 Weeks5 to 8 Weeks

On-campus programs are GI Bill® Eligible

 Professional Certificate
in the Culinary Arts
Cuisine CertificatePastry & Baking
Certificate
Hours192 Hours96 Hours96 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$254 x 20 months$226.40 x 20 months$436.25 x 20 months
Total Paid to Start$195 + $254 = $449$195 + $226.40 = $421.40$195 + $436.25 = $631.25

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

Student Success Story

Joy Rife, 2020 Graduate

Online class is so awesome. I have the opportunity to be creative, change things up in any way I want to. I cook in familiar surroundings and can have everything set up just the way I want. I also appreciate Chef Evan’s teaching style. He takes the time during the last half hour to really teach about the food. Thanks for the opportunity to be in this session. We are making Park City Culinary Institute history!