Want to Become a World-Class Culinary Genius?

Come join our family of well over 1,000 campus and online graduates, including the owners of Crumbl and Kodiak Cakes!

Cuisine Certificate

On-Demand

Cuisine Certificate

$2,440

Pro Certification

On-Demand

Get Both For Only!

$3,890

Pastry & Baking

On-Demand

Bakery & Pastry Certificate

$2,440

We know you have Questions?

With the Cuisine and Pastry & Baking you are getting 48 hours of immersive training with 24 labs with hands-on practice. With the Professional Certification you are receiving a total of 96 hours of immersive training and 48 labs with hands-on practice.

Yes! You have access to your chef instructor during your course. They will be offering custom tips and feedback to help you learn the skills to be a great cook. There are also weekly webinars where you can connect directly with one of our Chefs in real time online!

An Independent Culinary School

We’re free to teach what we want, and focused on serving students instead of depending on government funding. A school committed to quality with award-winning chefs. We are:

  • An alternative to trade schools.
  • A culinary school efficient enough anyone could attend.
  • A program relevant enough to attract business owners.
  • A culinary school where all ages could attend, with any level of experience.

To help you get the most out of culinary school online, we offer a series of labs where you not only learn valuable new techniques, you then apply them on delicious recipes and can then submit your work for feedback and evaluation by our Chef Instructors. This method both allows you learn at your own pace and continually improve as you work through our online curriculum.

Yes! Park City Culinary Institute offers a 7-day “no questions asked” guarantee. If you don’t like it for any reason, we’ll send you your money back.

Are YouReady?

What Our Students Have to Say About Our Chef Mentors

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!

Campus Courses are Eligible for GI Bill®