Culinary Arts

Location: Lehi

Program length
9 months

Total cost
$4,022

Registration opens
NOW

Locations
See Map

Program length
9 months

Total cost
$4,022

Registration opens

Locations
See Map

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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81% Completion This data is pulled from fiscal year 2023. The displayed number does not guarantee completion of the program.

73% Placement This data is pulled from fiscal year 2023. The displayed number does not guarantee placement after the program.

Avg. salary $30k-$37k Wage data represents an estimate sourced directly from Career One Stop. Actual salaries may vary.

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. High school students must be in their junior or senior year.

Registration opens at 8:00 AM on the Student Portal, and remains open until classes are full.

  • Complete and satisfy score requirements on the Entrance Assessment administered by the Testing Center.

SECTIONCAMPUSROOM #START DATEEND DATESTART TIMEEND TIMEDAYS
Fall 2024Lehi Campus – Building A1158/15/20245/16/20257:30 AM11:30 AMM-F
Fall 2024Lehi Campus – Building A1158/15/20245/16/202511:30 AM3:30 PMM-F
Fall 2024Lehi Campus – Building A1168/15/20245/16/20254:00 PM9:00 PMM-Th
Spring 2025Lehi Campus – Building A1151/6/202510/9/20257:30 AM11:30 AMM-F
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Total hours: 900

Course Descriptions
 
Course NameCourse HoursCourse CreditsExternship/Clinical/ WBL CreditsTuition ($120/credit)Course FeesIndustry Exam Fees
Introduction to Culinary Arts301$120.00$400.00
Sanitation and Safety301$120.00$36.00
Culinary Math301$120.00
Culinary I903$360.00
Soups, Stocks, and Sauces903$360.00
Garde Manger – Cold Kitchen903$360.00
Baking I903$360.00
Baking II602$240.00
Culinary Techniques903$360.00
Nutrition301$120.00
Advanced Culinary Techniques602$240.00
Front of House Restaurant Management301$120.00
World Cuisine602$240.00
Job Seeking Skills301$120.00
Culinary Arts Externship902$240.00
TOTALS:900272$3,480.00$400.00$36.00
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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.

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Tuition/FeesCost
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
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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 MaterialsQuantityNotes (ISBN numbers, etc)Cost
On Cooking Textbook1978-0-13444-190-0Included in Course Fees
Thermoworks ProNeedle Culinary Thermometer1Included in Course Fees
Visual Knife Skills Set I1MS1 024Included in Course Fees
ServeSafe Certification Test Fee1Purchased through Culinary DepartmentIncluded in Course Fees
Small Knife Set w/Bag1 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 Uniform1Embroidered 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
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Optional MaterialsQuantityNotes (ISBN numbers, etc)Cost
Large Knife Set w/Bag1 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
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  • MTECH Program Certificate in Culinary Arts
  • ServSafe Manager Certificate (optional)

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.

How to Apply

Submit MTECH Application

Applying is free and easy! When you apply, please choose “undecided” as your program choice. You will select Culinary Arts after being accepted to MTECH.

Take the Entrance Assessment

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

Register for Culinary Arts

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.

Need more information?

Program Coordinator
Anthony Huntington

INFORMATION SESSIONS

Admissions Advisors

AVAILABLE SCHOLARSHIPS

Program length
9 mos
Total cost
$4,022
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Course Descriptions

Introduction to Culinary Arts
TECA1010
The Introduction to Culinary Arts course explores the careers available in the food service industry. Students learn how to identify, prepare, and combine ingredients for a well-balanced diet, as well as learn about nutrients and dietary substitutions for food allergies. Through hands-on activities, students practice the basic techniques used in cooking, with an emphasis on presentation. Students who complete this course will have a comprehensive understanding of the fundamentals behind a successful culinary career.
Sanitation and Safety
TECA1000
The Sanitation and Safety course introduces students to the importance of food safety and sanitation in the kitchen. Students learn how to recognize and prevent hazards that can cause food-borne illnesses. It covers how to store and handle food and equipment, including the use of sanitizers and prevention of cross contamination. The course introduces regulations related to food safety and sanitation.
Culinary Math
TECA1020
The Culinary Math course teaches students the basics of math as it relates to the culinary field. In this course, students learn how to cost recipes and develop yield formulas, as well as practice fraction skills. Through lectures, demonstrations, and in-class problem solving, students practice a variety of math principles such as fractions, decimals, and baker percentages needed for success in the culinary industry.
Culinary I
TECA1100
The Culinary I course introduces students to knife skills, and the tools and common equipment used in the kitchen. Students practice knife skills and classical cuts. The course provides instruction and practice for mise en place and organizing a kitchen, as well preparing different vegetables, grains, and starches. Basic herbs, spices, seasonings, and cooking techniques are also covered.
Soups, Stocks, and Sauces
TECA1200
The Soups, Stocks, and Sauces course introduces students to the fundamentals of cooking quality soups, stocks, and sauces. A variety of preparation techniques and ingredients are explored. Topics include understanding the importance of mirepoix, making soups, and thickening sauces.
Garde Manger - Cold Kitchen
TECA1400
The Garde Manger-Cold Kitchen course teaches the fundamentals of the cold kitchen. Students gain an understanding of the pantry, sandwich and salad preparation and other common dishes found under Garde Manager skills.
Baking I
TECA1500
The Baking I course teaches students basic bakery principles that are fundamental for success in any food industry career. The course outlines the basic ingredients and mixing methods that make up the majority of baked goods. Learn to create pie doughs and basic pastries. Mixing techniques along with the appropriate types of crusts to be used with their subsequent fillings are demonstrated. The correct equipment and baking procedures. This course also teaches basic quick breads, muffins, and cake mixing methods.
Baking II
TECA1600
The Baking II course is designed for bakers who have completed the Baking I course and want to elevate their skills and knowledge to a higher level. This course builds upon the foundational principles of baking and delves into advanced techniques, ingredients, and presentation methods. From complex pastries and artisan breads to elaborate cakes and desserts, this course will empower students to push the boundaries of their baking expertise and create impressive masterpieces.
Culinary Techniques
TECA1110
The Culinary Techniques course teaches the essential techniques used in the professional kitchen. Students practice breaking down, preparing, and cooking poultry as well as fish. Fabrication methods for beef, lamb, and game are also taught.
Nutrition
TECA1820
In the Nutrition course, students will explore the intersection of culinary arts and nutrition science. Through a blend of theory, practical cooking demonstrations, and interactive discussions, students will learn about the impact of food on our bodies, delve into the principles of balanced nutrition, and explore techniques for incorporating wholesome ingredients into culinary creations.
Advanced Culinary Techniques
TECA1130
The Advanced Culinary Techniques course builds upon the foundational techniques and principles covered in Culinary Techniques I and provides an in-depth exploration of advanced culinary concepts, techniques, and creative applications. Students will delve into the world of gastronomy, refining their culinary abilities and expanding their repertoire to achieve a higher level of excellence in the culinary arts.
Front of House Restaurant Management
TECA1810
The Front of House Restaurant Management course is designed to provide students with a comprehensive understanding of the key principles and practices involved in managing the front of a restaurant. This course will cover various aspects, including customer service, staff management, operations, and the overall guest experience. Students will develop the necessary skills and knowledge to excel in a front of house management role and contribute to the success of a restaurant.
World Cuisine
TECA1210
This World Cuisine course teaches students about the vast array of ingredients and flavors found Throughout the world. Demonstrations on some regional and international dishes are given by the instructor. Using the same cooking principles that students have learned, they are able to cook with different herbs and spices from around the country to create some regional dishes.
Job Seeking Skills
TECA 1800
Job Seeking Skills explores how to prepare and successfully apply to potential career opportunities. During this course, you will be presented with essential job-seeking skills needed to find gainful employment.
Culinary Arts Externship
Externship students will have a work-based learning experience in a food service environment under the supervision of a pre-approved chef. Food service will involve at least 51 percent cooking from scratch
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