The Culinary Arts Institute (CAI) at UVU provides premier training for students interested in a career in professional cooking or baking. The program offers small, hands-on classes, focusing on individualized attention and development. The Culinary Arts Institute provides experience, through “engage” industry based learning.
The Culinary Arts Institutes comprehensive course of study covers several service areas; including not only learning how to cook and bake, but key requirement to success such as; customer service, business and finance management, marketing and advertising. CAI students learn how to apply these skills to a variety of food service establishments and operations. The practical and theoretical instruction covers such areas as food service safety and sanitation, professional dining room service, menu planning, nutrition and purchasing-storeroom management procedures.
While studying Culinary Arts at UVU, students gain a solid understanding of the food and beverage industry and learn the newest techniques in food and baking production using state-of-the-art equipment in our kitchen labs. The CAI also applies real world training as students run, full service, fine dining operations at Restaurant Forte, located in the UCCU Center and the Canyon Park Café located the Culinary Arts Institute in North Orem. These industry based learning models allow students to work with a wide range of foods while directly interacting with the public. In order to get the full breadth of running their own food service establishment, students work in a variety of functions including waiting tables, purchasing, preparing food, hosting, and supervising as the head chef.
Total Program Credits: 63
Matriculation Requirements: | |||
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General Education Requirements: | 10 Credits | ||
ENGLISH: | |||
ENGL 1010 | Introduction to Academic Writing CC | 3 | |
or | ENGH 1005 | Literacies and Composition Across Contexts CC (5) | |
MATHEMATICS: | |||
FIN 1060 | Personal Finance SS | 3 | |
SOCIAL AND BEHAVIORAL SCIENCE | 3 | ||
PHYSICAL EDUCATION/HEALTH/SAFETY OR ENVIRONMENT | 1 | ||
Discipline Core Requirements: | 53 Credits | ||
CA 1120 | Cooking Skills Development | 5 | |
CA 1140 | Professional Dining Room Services | 1 | |
CA 1150 | Nutrition and Food Service | 3 | |
CA 1160 | Culinary Math | 1 | |
CA 1170 | Pastry and Baking Skills | 5 | |
CA 1180 | Professional Kitchen Garde Manger | 5 | |
CA 1230 | Professional Kitchen I Cooking | 5 | |
CA 1310 | Purchasing and Storeroom Management | 3 | |
CA 1320 | Culinary Management | 3 | |
CA 1490 | Food Service Sanitation | 1 | |
CA 2120 | Professional Kitchen II Restaurant | 5 | |
CA 2130 | Advanced Pastry Baking | 5 | |
CA 2450 | Menu Design | 2 | |
CA 282R | Culinary Arts Internship | 6 | |
HM 1010 | Introduction to Hospitality Industry | 3 |
Graduation Requirements:
Note: Students are responsible for completing all prerequisite courses.
This graduation plan is a sample plan and is intended to be a guide. Your specific plan may differ based on your Math and English placement and/or transfer credits applied. You are encouraged to meet with an advisor and set up an individualized graduation plan in Wolverine Track.
Semester 1 | Course Title | Credit Hours |
CA 1490 | Food Service Sanitation | 1 |
CA 1160 | Culinary Math | 1 |
CA 1140 | Professional Dining Room Service | 1 |
CA 1120 | Cooking Skills Development | 5 |
CA 1170 | Pastry and Baking Skills | 5 |
ENGL 1010 | Introduction to Academic Writing CC | 3 |
Semester total: | 16 | |
Semester 2 | Course Title | Credit Hours |
CA 1230 | Professional Kitchen I Cooking | 5 |
CA 1180 | Professional Kitchen Garde Manger | 5 |
CA 1310 | Purchasing and Storeroom Management | 3 |
FIN 1060 |
Personal Finance SS | 3 |
PE | 1 | |
Semester total: | 17 | |
Semester 3 | Course Title | Credit Hours |
CA 2120 | Professional Kitchen II Restaurant | 5 |
CA 2130 | Advanced Pastry Baking | 5 |
Social/Behavioral Science | 3 | |
CA 1150 | Nutrition and Food Service | 3 |
Semester total: | 16 | |
Semester 4 | Course Title | Credit Hours |
CA 282R | Culinary Arts Internship | 1-8 |
CA 2450 | Menu Design | 2 |
CA 1320 | Culinary Management | 3 |
HM 1180 | Food and Beverage Management | 3 |
Semester total: | 9-16 | |
Degree total: | 58-65 |
The Culinary Arts Institute is in the Scott M. Smith College of Engineering. To find the most up-to-date information, including Program Learning Outcomes for degree programs offered by the Culinary Arts Institute, visit their website.
Program Learning Outcomes | |
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