Classes fill fast. Limited seats remaining!
Start with an exquisite, hands-on learning environment that supports your baking genius.
Preheat with a culinary teaching kitchen, actively engaged learning, and mentorship from professional chef instructors.
Sprinkle in a fun, exploratory environment that supports your creativity.
Finish with professional-level culinary skills, regardless of age or experience!
Fancy having your dessert first? Master your pastry and baking skills with 96 hours of training, completing the program in as little as 5 to 8 weeks. Learn all the skills needed to hone your craft and perfect those tasty treats. With hands-on training and dedicated instructors, you’ll get the personalized attention and guidance you need. Why wait, let’s get baking!
We limit 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
