Having an education is important…you may have skills now but will develop them…don’t say no to opportunity.
$2,850
16 months
5/18/2026
May 7th
Main Campus
for OTECH Grads
by 2032 in Utah
Having an education is important…you may have skills now but will develop them…don’t say no to opportunity.
Culinary Arts Graduate
Learn basic kitchen skills and cooking techniques, safety, sanitation, and knife skills.
Practice skills in a real production kitchen on a daily basis.
Work alongside experienced chefs to practice culinary skills and gain unique experience.
Gain hands-on experience with planning and preparing food for large catering events.
Professional cook and kitchen manager, responsible for all aspects of food preparation.
Act as the right-hand person for a chef, including inventory control, staff scheduling, and kitchen supervision.
Responsible for preparing and cooking menu items according to recipes and standards.
The Culinary Arts program is designed to provide a broad base of classical and contemporary cooking knowledge combined with hands-on experience, giving each student confidence in new skills and preparing them to move successfully into a career in food service and hospitality.
Instruction includes practice of proper safety and sanitation; preparation of cold foods, stocks, soups, sauces, meats, poultry, seafood, grains, fruits, and vegetables according to classically prescribed techniques and methods; and proper use and understanding of formulas and recipes in the preparation of basic quick breads, yeast breads, cakes, pastries, and other baked goods. Students receive hands-on experience in many aspects of the industry, including catering, short-order cooking, banquet, and fine dining.
Classroom Hours
Day: M-F 8:00 a.m. – 2:00 p.m.
Eve: M-Th 3:00 p.m. – 8:00 p.m.
Enrollment open to
Adults, High school students
Credit transfer options
Available to view here
Estimated Adult Tuition and Fees
$2,895.00
Estimated Materials Cost
$378.57
Estimated High School Student Cost
$211.75
Financial Aid Eligibility
Scholarship: Yes
VA: Yes
Pell Grant: Yes
| Program Materials | ||
|---|---|---|
| Material | Required | New |
| Chef Hat | ✔ | $15.00 |
| Chef Coat | ✔ | $32.99 |
| Chef Pant | ✔ | $32.99 |
| Culinary Apron | ✔ | $10.60 |
| ServSafe – Not provided by the bookstore | ✔ | $35.00 |
| Genesis Medium Knife Set | $168.00 | |
| Renaissance Knife Set Premium | $203.00 | |
| Small Genesis Knife Set (Choose 1 of 3 knife set options) | ✔ | $102.00 |
| Labensky, Hause On Cooking ISBN: 9780134441900 | ✔ | $149.99 |
| Subtotal of required materials | $378.57 |
This program has no admission requirements. You may start your admissions application at any time.
The OTECH Culinary Arts program has rolling start dates throughout the year. If you are interested in enrolling in the program, please review the application deadlines and program start dates below to ensure a smooth application process.
| Course Number | Course Name | Credits | Cost | Description | |
|---|---|---|---|---|---|
| CULA1105 | Foundations in Culinary Arts | 1 | 95 | This course explores safety and sanitation as it pertains to the kitchen, and will earn their food handlers permit. This course covers topics on various knife cuts that are commonly used in the kitchen. | |
| MATH1110 | Culinary Arts Math | 2 | 190 | In this course, students learn how to apply arithmetic and the concepts of ratio and proportion in food preparation, food costing, and other food industry related problems. | |
| CULA1115 | Stocks and Soups | 1 | 95 | This course explores soup composition to include, thickeners, starches, roux’s, purees, foreign, tradition and modern soup preservations. Additionally, this course explores a variety of cooking techniques that pertain to soups such as principles of stocks, thickening agents, flavorings, seasoning, spices, aromatics, herbs, condiments, and garnishes. Finally, this course introduces ways to prepare clear broth soups, cream soups, traditional soups, contemporary soups, stocks (beef, chicken, vegetables, and fish), and consommés. | |
| CULA1135 | Garde Manger I | 2 | 190 | This course explores how to prep vegetables for everyday use and application. This course covers topics on how to identify a variety of salad greens and herbs, and how to make composed and bound salads. This course explores how to prepare a variety of salads, as well as relishes, chutneys, chimichurris, cold dipping sauces and dressings (vinaigrettes, emulsions, and temporary emulsions),the components of a sandwich and how to prepare them. | |
| CULA1140 | Hot Foods I | 3 | 285 | This course explores identification and cooking techniques for starches and vegetables. This course covers how to prepare foods with various cooking methods and techniques to include grilling, roasting, braising, steaming, poaching, baking, broiling, pan and deep frying, sautéing, stewing, and steaming. This course explores how to make fresh and dry pastas, and cooking techniques in rice and grains that include pilafs, risotto, fried rice, salads and steaming. | |
| CULA1145 | Hot Foods II | 3 | 285 | This course explores various types of meat composition and structure, how to store and handle them. Students will learn about meat cuts, fabricating cuts and how to inspect and grade meats. This course covers topics on how to prepare meats in a variety of methods and techniques to include grilling, roasting, braising, steaming, poaching, baking, broiling, pan and deep frying, sautéing, stewing and marinating. This course also explores accompanying sauces and various types of sauces that include thickening agents, deglazing, caramelizing, mother sauces, classic and modern sauces alike. | |
| CULA1150 | Basic Baking | 3 | 285 | This course explores the foundations of baking. This course covers how to prepare quick breads, basic yeast breads, cakes, cookies and custards. | |
| CULA1290 | Breakfast Foods | 2 | 190 | This course explores composition, variety and storing of eggs and how to grade them. This course covers a variety of methods and techniques on how to prepare various breakfast foods to include pancakes, waffles, breakfast meats, crepes, and beverages. | |
| CULA1361 | Food Safety Management | 1 | 95 | This course covers topics and techniques in preparation for the ServSafe Food Safety Manager Certificate. | |
| CULA1225 | Advanced Yeast Breads | 2 | 190 | This course explores traditional sourdough and rye breads. Students will learn about flour types and grains, and how to select and use yeast properly. This course covers topics on how to prepare a variety of breads from lean and rich yeast dough's and will utilize proper shaping techniques. | |
| CULA1235 | Pies and Pastries | 2 | 190 | This course explores how to use rich yeast dough's and laminated doughs for sweet breads and pastries, and preparing flaky and mealy doughs. This course covers techniques for rolling and shaping dough for double crust pies, and how to roll dough for lattice crust and tartlets shells. This course covers topics on how to prepare a variety of pies, tarts, Danish pastries, puff pastries, eclairs, and pie and pastry fillings. | |
| CULA1245 | Cakes and Frosting | 2 | 190 | This course explores how each ingredient is used to make cakes and their functions. This course covers a variety of cakes using creamed fat and whipped egg with high fat mixing methods, and egg foam mixing methods. This course explores a variety of frostings, butter cakes, high ration cakes, and sponge cakes. | |
| CULA1260 | Custards and Frozen Desserts | 2 | 190 | This course explores stirred custard, baked custard, fruit sauce, cream sauce, caramel, soufflés, bread puddings, cheesecakes, curds and pastry creams and mousse. This course covers a variety of custards, creams, ice creams, sorbets, frozen dessert items, and dessert sauces. | |
| CULA1491 | Garde Manger II | 4 | 380 | This course introduces concepts about forcemeat assembly, pate terrines, sausages and proper methods for brining, curing and smoking meats and fish. Additionally, this course explores appropriate ways to prepare foods using a variety of methods and techniques to include pickling, curing, brining, smoking, spice blends, salsas, cheeses, and condiments. | |
| CULA1502 | Hors d'oeuvres | 2 | 190 | This course explores advanced cooking techniques and methods for preparing various types of Hors d’oeuvres from a variety of different types of cuisine. | |
| CULA1511 | Brunch | 2 | 190 | This course explores advanced cooking techniques and methods for preparing brunch foods to include quiches, flaky biscuits, eggs benedict, chilaquiles, breakfast cereals, breakfast meats, and breakfast pastries. | |
| CULA1521 | Food Purchasing and Budgets | 2 | 190 | This course explores the foundations of food budgeting and purchasing for catering, kitchen and restaurant management. This course covers topics on how to apply skills needed to maintain a budget as well as prepare and deploy a menu. | |
| CULA1541 | Culinary Arts Special Projects I | 1 | 95 | This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor. | |
| CULA1551 | Culinary Arts Special Projects II | 1 | 95 | This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor. | |
| CULA1561 | Culinary Arts Special Projects III | 1 | 95 | This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor. | |
| CULA1571 | Culinary Arts Special Projects IV | 1 | 95 | This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor. | |
| CULA1653 | Culinary Arts Work Based Learning I | 1 | 95 | This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty. | |
| CULA1662 | Culinary Arts Work Based Learning II | 1 | 95 | This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty. | |
| CULA1672 | Culinary Arts Work Based Learning III | 1 | 95 | This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty. | |
| CULA1682 | Culinary Arts Work Based Learning IV | 1 | 95 | This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty. |
Upon completion of the Culinary Arts program, students will be prepared to receive their state-approved food safety management certification.
Jose is the coordinator of the Culinary Arts program. He graduated from Ogden-Weber Technical College’s Culinary Arts program and returned to the department after many years of industry experience. As Chef Manager of a healthcare facility for eight years, he earned multiple national awards for food quality. Jose’s experience and expertise shine as he oversees the Campus Grille, instructs and works with students on daily production and progress projects, and manages the in-house catering functions. His broad background and experience enrich the instruction he provides and support the physical and technical aspects of running the department.
Office Hours
M-F 8:00 a.m. – 2:00 p.m.
Location
Student Union 105
jose.rodriguez@otech.edu
801-627-8357