Start Your Culinary Career at Park City Culinary Institute, On-Campus and Online
Learning the Culinary Arts:
Not just a FLASH in the pan
Get certified in Cooking, Baking, and the Culinary Arts in as few as 5 weeks. Now in Salt Lake City!
Classes fill fast. Limited seats remaining!
Start with a fun, hands-on learning environment that supports your food artistry.
Season with a culinary teaching kitchen and mentorship from professional chef instructors.
Add a dash of professional culinary skills, regardless of age or experience.
Turn up the heat with an accelerated curriculum available for entrepreneurs.
Finish with a life-long set of skills for a delicious and creative future!
No need to pick between dinner and dessert. Our Professional Certificate in the Culinary Arts is a combination of the Cuisine Certificate and the Pastry & Baking Certificate. This program includes 192 hours of hands-on training, where you can choose your schedule to complete the course in as few as 10 weeks, or part-time over 4 months.
Want to finish sooner? We offer an Accelerated Program which allows you to complete the full curriculum in just 5 weeks by attending the morning and afternoon classes together!
Want to bring home the bacon without the baking? The Cuisine Certificate gives you hands-on practice with meat, poultry, seafood, knife skills and technical cuts. Learn all about plating, flavor profiles, and other advanced techniques during your 96 hours of training. Get your Cuisine Certificate in as little as 5 to 8 weeks.
No half-baked ideas here. For those with a passion for all things pastries and baking, this certificate gives you hands-on practice with croissants, eclairs, French macarons, as well as techniques such as tempering chocolate, cake decorating, and more. The Pastry & Baking Certificate includes 96 hours of training and can be completed in 5 to 8 weeks.
We limit our class sizes to small intimate groups, allowing you to receive more personalized attention from your chef instructors. This makes it easier for you to participate and become more involved in class, which accelerates your learning.
You develop meaningful skills that expand your culinary knowledge and make you a valuable asset in the industry. You'll surprise yourself at how fast your skills improve!
Not only is our tuition a fraction of similar culinary schools, but we also offer scholarships and payment options.
You learn the science of food and how to enhance it through cooking methods and techniques. This is a key factor that sets our graduates apart from others in the industry.
We are honored to be a three-time winner of Best of State in Culinary Education, two-time winner of Best of Utah, and procralimed as the "Culinary School That Makes Sense."
With our flexible schedules, you can choose between the online and on-campus programs. Our online programs are just like live classes! For every minute that you’re cooking, we are with you providing real time feedback not just videos.
Open architecture featuring an incredible, naturally lit kitchen.
Our teaching kitchen is equipped with brand new commercial appliances, finished in stainless steel by local craftsmen.
Everything’s included for the optimal cooking and learning experience—from gas ranges and convection ovens to high-speed dishwashing systems and double exhaust hoods to reduce sound during lectures.
I first met Chef Houman and Chef Rebecca. The two of them were extremely professional and first taught knife skills and professionalism in the kitchen. Almost immediately we began to cook and although I had experience in F&B the two of them taught me much more than I could have expected. Chef Greg taught us a lot of his secrets from his past restaurant and was one of the funniest people I remember.
These people were also mentors and worked with me when I had questions after I graduated. Laurie the owner was professional and made the environment fun. I enjoyed the facilities as well as the field trips. There was a big sense of community when we learned about local farms, etc. This program was well worth it. The amount of knowledge I gained in the time I was there was surprising. It really prepared me for my career in F&B and with Hilton and Hyatt F&B operations. I would recommend this school to anyone!
Matthew Kraeling
Classes fill fast. Limited seats remaining!
