Culinary Arts II

Next class starts:

View full schedule here.

Registration Eligibility: Adults & High School Seniors

Adults and high school seniors only. Learn more.

Transfer Credit Opportunity

Credit hours for completing this program can be transferred to UVU and SLCC. Learn more.

Locations

Lehi Main Campus

82%

Completion Rate

75%

Placement Rate

The Culinary Arts II Program builds on the skills learned in the Culinary Arts I Program. The main focus of the second year Culinary Arts Program is to teach students advanced cooking techniques and to build management skills in the industry.

Coursework in this program includes learning the skills to create sauces and soups, meats and seafood, vegetables, potatoes, and breads. You will even have the chance to show off your skills by participating in MTECH’s Evening of Fine Dining.

This program is eligible for Financial and Veterans Aid! Learn more

For more information, contact the Program Coordinator.
Employee photo Anthony Huntington
Anthony Huntington

ahuntington@mtec.edu

Adults and high school seniors only.

Registration for the 2023-2024 school year opens opens April 20, 2023 at 8:00 a.m. online on the MTECH Student Portal and remains open until classes are full. It is recommended to create your MTECH Student Portal account in advance.

Upon registration, you will register and submit payment for the first course in the program. Some fees and materials may be required upfront, while some may be paid later throughout 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.

  • Satisfy Entrance Requirements with Testing Center.
  • Completion of MTECH Culinary Arts I Program Certification or demonstration of competencies with the Culinary Arts Program Coordinator.
SECTIONCAMPUSROOM #START DATEEND DATESTART TIMEEND TIME
Fall 2023Lehi Main Campus117G8/15/20235/21/20237:30 AM10:30 AM
Fall 2023Lehi Main Campus117G8/15/20235/21/202311:30 AM2:30 AM
Fall 2023Lehi Main Campus117G8/15/20235/21/20236:00 PM9:45 PM
Format: table Extra Options: {“add-table-headers”:”true”}

Total hours: 600

Course Descriptions



Course NameCourse HoursCourse CreditsExternship/Clinical/ WBL CreditsTuition ($120/credit)Course Fees
Advanced Hot Food Preparation12040$480.00$50.00
Advanced Proteins12040$480.00$0.00
Advanced Baking12040$480.00$0.00
Advanced Pastries and Desserts12040$480.00$0.00
Professional Practice3010$120.00$0.00
Professional Service9002$240.00$0.00
TOTALS:600172$2,280.00$50.00
Format: table Extra Options: {“skip_cols”:”2,3,4″,”add-table-headers”:”true”}

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.

Format: table-rows Extra Options: {“add-open-table-tag”:”true”,”add-tuition-fees-header”:”true”}
Format: table-rows Extra Options: {}
Tuition/FeesCost
Tuition:$2,280.00
Registration Fee:$40.00
Student Fees:$50.00
Tuition/Fees Subtotal:$2,370.00
Required Materials:$402.45
Format: table-rows Extra Options: {“add-close-table-tag”:”true”}
Total:$2,770

Upon registration, you will register and submit payment for the first course in the program. Fees and materials may be required upfront, while some may be paid later throughout 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 Textbook; 6th Edition1978-0-13444-190-0$125.00
On Baking Textbook1978-0-13388-675-7$122.45
Chef Uniform (pants, jacket, hat, marker)Embroidered Chef Coat (second year color); Chef pants; Chef Hat; Marker (closed toe shoes must be worn each day for safety requirements when working in kitchen lab)$53.00
Thermoworks ProNeedle Culinary Thermometer1$22.00
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 (may have been purchased for Culinary Arts I) $80.00
Total Cost of Required Materials$402.45
Format: table Extra Options: {“add-table-headers”:”true”}
Optional MaterialsQuantityNotes (ISBN numbers, etc)Cost
Advanced Bread and Pastry Textbook1978-1-41801-169-7$115.00
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 (may have been purchased for Culinary I) $110.00
ServSafe Certification Test Fee1only required if not certified in Culinary Arts I$36.00
Total Cost of Optional Materials $261.00
Format: table Extra Options: {“add-table-headers”:”true”}
  • MTECH Program Certificate in Culinary Arts II

At MTECH, you will join an exclusive group of graduates who benefit from a commitment to excellence shared by everyone at the school. From instructors who deliver a relevant, industry-driven curriculum to academic counselors focused on ensuring you have the tools you need to succeed, we all share the same goal: your success as a student.

Our students average a half hour to one hour of homework a night.

Per MTECH’s policy, students will be dismissed from the program after 10 consecutive absences.

Culinary Arts II

Program length
9 mos
Total cost
$2,773
Print Friendly, PDF & EmailPrint Page

Program Updates

This program is changing to a new program named Culinary Arts and will be a total of 900 hours.

Course Descriptions

Advanced Hot Food Preparation
Advanced Hot Food Preparation is a course that covers advanced techniques and methods for preparing hot dishes. It covers topics such as cooking methods, food safety, and plate presentation.
Advanced Proteins
Advanced Proteins is a course that covers advanced techniques for preparing a variety of proteins such as meats, fish, poultry, and seafood. It covers topics such as butchery, curing, and smoking.
Advanced Baking
Advanced Baking is a course that covers advanced techniques for baking breads and pastries. It covers topics such as fermentation and dough development.
Advanced Pastries and Desserts
Advanced Pastries and Desserts is a course that covers advanced techniques for making pastries and desserts. It covers topics such as chocolate work, sugar work, and plated desserts.
Professional Practice
Professional Practice is a course that covers the business and management aspects of the culinary industry. It covers topics such as cost control, menu development, and kitchen management.
Professional Service
Professional Service is a course that covers the service aspects of the culinary industry. It covers topics such as table service, wine service, and customer service.