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Culinary Arts requires taste and creativity as well as mastery of technique. Students will study both theory and practical kitchen application of quality food preparation. Students receive instruction and hands-on experience in knife skills, breakfast foods, soups, sauces, vegetables, meat, poultry, seafood, grains, legumes, fruits, proper sanitation, yeast breads, quick breads, desserts, cakes, and pastries. With the production kitchen student will gain experience in short order cooking, and both front of the house and back of the house catering, and feel the stresses of a fast-paced kitchen. Students will develop skills in basic kitchen math such as, yield percentages, bakers percentages, First in First Out (FIFO), Hazard Analyses Critical Control Point (HACCP), and best practices. The Culinary Arts Certificate prepares students for positions in food service operations including hotels, resorts, restaurants, healthcare facilities and catering operations.

Cost Summary

Program Cost Estimate

$3,800

Includes: Tuition (@ 1080 hours), Fees and Course Materials. Some elective courses may have additional fees and/or materials that are not calculated in this summary.

High School Cost Estimate

$211

Tuition is free for high school students, however there are some fees and materials that they may be responsible for at the beginning or during the program

Certificate Processing Fee

$18

Paid upon program completion

Financial Aid

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Culinary Arts
Classroom Hours
Mon

8am - 1pm

2pm - 3pm

Tue

8am - 1pm

2pm - 3pm

Wed

8am - 1pm

2pm - 3pm

Thu

8am - 1pm

2pm - 3pm

Fri

8am - 1pm

2pm - 3pm

Admission Requirements

This program is open to qualified high school and adult students who meet the following program requirements:

  • ADULT STUDENTS: Have a high school diploma or equivalent
  • HIGH SCHOOL STUDENTS: Must be at least 16 years of age AND be in 11th or 12th grade
  • No Placement Testing required for this program

 

Once enrolled in the program, students will be required to obtain a Davis County Food Handler Permit. The cost of the permit is $25, and the permit is issued by the Davis County Health Department:

  • Davis County Health Department
  • Environmental Health Services Division
  • 22 South State Street
  • Clearfield, UT 84015
  • 801-525-5100

NOTE: No Testing Required for this Program

Certifications & Credentials

Davis Technical College Credentials
  • Davis Technical College Certificate of Program Completion

Available Licensing/Certifications
  • ServSafe Food Protection Manager

Utah State Board of Education CTE Skill Certificate (High School Students Only)
  • Culinary Arts

Transfer Options

The following academic agreements are available to students in the Culinary Arts program. In order to receive credit for course work included in these agreements, you must provide a transcript to the receiving institution.

Please be aware that some agreements require you to complete the entire program before they will transfer credit. Please contact your instructor at Davis Tech if you have questions.

This program is eligible to transfer credits towards an AAS degree to the following institutions:

  • Weber State University
  • Utah State University
  • Southern Utah University
  • Utah Valley University
  • Ensign Business College
  • Salt Lake Community College
  • Dixie State University
Salt Lake Community College

Program Faculty

  • FT James Plant
  • Associate Degree from Le Cordon Bleu
  • FT Penny Moline
  • Associates Degree from Salt Lake Community College
  • 801-593-2507
  • FT Sterling West
  • Associate Degree from Columbia Southern University
  • FT Trever Nelson
  • Bachelor's Degree from Utah State University
  • FT Trinity Steffensen
  • Associate Degree from Le Cordon Bleu

*NOTE: Textbook and material costs are based on Davis Tech’s bookstore prices at the time of publication and are subject to change. There are no charges associated with personal data collection and processes or verification of student identity.

**High School Students: High school students are exempt from student tuition and fees. While high school students are not required to purchase textbooks, they are required to purchase personal and consumable learning resources and materials.