The Culinary Arts program prepares students by teaching the fundamental principles and techniques of professional cooking and baking. Students learn through classroom lectures, guest speakers, presentations, and hands-on activities for commercial kitchens. Students learn, develop, and test their skills by using different cooking methods to cook vegetables, starches, proteins, soups, sauces, and many other foods. They also develop and test their skills in baking breads, cakes, cookies, pastries, pies, and more.
The Data Analytics program prepares students for roles in technology, finance, healthcare, ecommerce, manufacturing and more. The competency-based curriculum provides training through real-world simulations, personalized mentoring, and practical coursework. Students develop skills in initiating data projects, sourcing information, transforming datasets, analyzing data, and presenting results which form an essential toolkit for the field of data analytics.
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This program is eligible for Financial and Veterans Aid! Learn more
Registration Dates:
April 24, 2024 (August start)
August 16, 2024 (January start)
Minimum Age Requirement: 16 years old
Registration opens at 8:00 AM on the Student Portal, and remains open until classes are full.
| SECTION | CAMPUS | ROOM # | START DATE | END DATE | START TIME | END TIME | DAYS |
|---|---|---|---|---|---|---|---|
| Fall 2024 | Lehi Campus – Building A | 115 | 8/15/2024 | 5/16/2025 | 7:30 AM | 11:30 AM | M-F |
| Fall 2024 | Lehi Campus – Building A | 115 | 8/15/2024 | 5/16/2025 | 11:30 AM | 3:30 PM | M-F |
| Fall 2024 | Lehi Campus – Building A | 116 | 8/15/2024 | 5/16/2025 | 4:00 PM | 9:00 PM | M-Th |
| Spring 2025 | Lehi Campus – Building A | 115 | 1/6/2025 | 10/9/2025 | 7:30 AM | 11:30 AM | M-F |
| Course Name | Course Hours | Course Credits | Externship/Clinical/ WBL Credits | Tuition ($120/credit) | Course Fees | Industry Exam Fees |
| Introduction to Culinary Arts | 30 | 1 | $120.00 | $400.00 | ||
| Sanitation and Safety | 30 | 1 | $120.00 | $36.00 | ||
| Culinary Math | 30 | 1 | $120.00 | |||
| Culinary I | 90 | 3 | $360.00 | |||
| Soups, Stocks, and Sauces | 90 | 3 | $360.00 | |||
| Garde Manger – Cold Kitchen | 90 | 3 | $360.00 | |||
| Baking I | 90 | 3 | $360.00 | |||
| Baking II | 60 | 2 | $240.00 | |||
| Culinary Techniques | 90 | 3 | $360.00 | |||
| Nutrition | 30 | 1 | $120.00 | |||
| Advanced Culinary Techniques | 60 | 2 | $240.00 | |||
| Front of House Restaurant Management | 30 | 1 | $120.00 | |||
| World Cuisine | 60 | 2 | $240.00 | |||
| Job Seeking Skills | 30 | 1 | $120.00 | |||
| Culinary Arts Externship | 90 | 2 | $240.00 | |||
| TOTALS: | 900 | 27 | 2 | $3,480.00 | $400.00 | $36.00 |
| Tuition/Fees | Cost |
|---|---|
| Tuition: | $3,480.00 |
| Application Fee: | $0.00 |
| Registration Fee: | $40.00 |
| Total Course Fees: | $400.00 |
| Required Materials: | $66.00 |
| Industry Exam Fee: | $36.00 |
| Total: | $4,022.00 |
Note: High school students attend MTECH tuition free, and are only responsible for fees and materials.
Course-by-course cost breakdowns can be found on the “Courses” tab above.
Upon registration, you will register and submit payment for the first course in the program.
While not required, you may make a deposit, in person or online, for the full program upon registration to be held in your student account.
| Required Materials | Quantity | Notes (ISBN numbers, etc) | Cost | |||||
|---|---|---|---|---|---|---|---|---|
| On Cooking Textbook | 1 | 978-0-13444-190-0 | Included in Course Fees | |||||
| Thermoworks ProNeedle Culinary Thermometer | 1 | Included in Course Fees | ||||||
| Visual Knife Skills Set I | 1 | MS1 024 | Included in Course Fees | |||||
| ServeSafe Certification Test Fee | 1 | Purchased through Culinary Department | Included in Course Fees | |||||
| Small Knife Set w/Bag | 1 | includes: Sysco 8″ CHEF’S KNIFE-MILLENNIA M22608B; 8″ BREAD KNIFE-MILLENNIA M22508B; 3″ PARING KNIFE M23900; 10″ STEEL -GENESIS M21010B; KNIFE ROLL-7 POCKETS; M30007M | Included in Course Fees | |||||
| Chef Uniform | 1 | Embroidered Chef Coat; Chef Pants, Chef Hat, Marker | $66.00 | |||||
| Access to a personal computer device and internet connectivity | This program is a hybrid program and requires online learning. Access to a personal computing device is required for online learning | $0.00 | ||||||
| Total Cost of Required Materials | $66.00 |
| Optional Materials | Quantity | Notes (ISBN numbers, etc) | Cost | |||||
|---|---|---|---|---|---|---|---|---|
| Large Knife Set w/Bag | 1 | includes: Sysco 8″ CHEF’S KNIFE-MILLENNIA M22608B; 8″ X 2″ KNIFE GUARD M33113; 3″ PARING M23900; 4″ X 1″ KNIFE GUARD M33110; 10″ WIDE BREAD KNIFE – MILLENNIA M23210B; 10″ X 2″ KNIFE GUARD M33112; 6″ BONING KNIFE-MILLENNIA M22306B; 6 X 1″ KNIFE GUARD M33111; MINI MERCER RULES – ENGLISH M33243; SWIVEL PEELER-PLASTIC HANDLE M33091; KNIFE ROLL-7 POCKETS M30007M | $110.00 | |||||
| Total Cost of Optional Materials | $110.00 |
What position in a restaurant will I be able to get after completing this program?
Students completing Culinary Arts program should expect a starting position (often times accompanied by a higher than average wage) with rapid promotion opportunities once they are able to demonstrate their skills and knowledge.
How many hours of homework will be required for this program?
Students should expect about 30 -40 minutes of homework per night.
Admission requirements may be met by taking the Entrance Assessment OR by providing qualifying documentation. The Entrance Assessment can be taken at a Testing Center, and qualifying documents can be sent to transcripts@mtec.edu.
Learn more about the assessment HERE
Once previous steps have been completed, eligibility is met to register for the first course within the program. Registration is on a first come, first serve basis. Tuition and fees are due for the first course upon registration.
Prospective students can register through the Student Portal, or in person at Student Services.
ahuntington@mtec.edu
