Culinary Arts

Next class starts: August 15, 2024

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 Campus - Building A

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 2024-2025 school year opens opens April 23, 2024 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 TIMEDAYS
Fall 2024Lehi Campus – Building A1148/15/20245/16/20257:30 AM11:30 AMM-F
Fall 2024Lehi Campus – Building A1148/15/20245/16/202511:30 AM3:30 PMM-F
Fall 2024Lehi Campus – Building A1148/15/20245/16/20254:00 PM9:00 PMM-Th
Spring 2025Lehi Campus – Building A1141/6/202510/9/20257:30 AM11:30 AMM-F
Spring 2025Lehi Campus – Building A1141/6/202510/9/202511:30 AM3:30 PMM-F
Spring 2025Lehi Campus – Building A1141/6/202510/9/20254:00 PM9:00 PMM-Th
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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:870272$3,360.00$0.00$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:$0.00
Industry Exam Fee:$36.00
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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. 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
The Culinary Professional1978-1-64564-785-0Included in Course Fees
Thermoworks ProNeedle Culinary Thermometer1
Visual Knife Skills Set I1MS1 024
ServeSafe Certification Test Fee1Purchased through Culinary Department
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
Chef Uniform1Embroidered Chef Coat; Chef Pants, Chef Hat, Marker
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$0.00
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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 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

Program length
9 months
Total cost
$3,956
Lehi Campus - Building A
Program length
9 mos
Total cost
$3,956
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Course Descriptions

Introduction to Culinary Arts
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
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
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
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
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
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
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
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
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
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
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
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
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
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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