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Culinary Arts, A.A.S.

Requirements

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: 68

Matriculation Requirements:  
  1. Completion of the following courses with a grade of C- or better. CA 1160; CA 1490 (including ServSafe certification); HM 1010; MAT 0990; ENGH 1000.
  2. Acceptance into the Culinary Arts Institute by completion of application process (see Advisor for specific details).
  3. Overall GPA: 2.0 or better.
General Education Requirements: 16 Credits
 ENGLISH  
  ENGL 1010 Introduction to Writing 3
 MATHEMATICS  
  ACC 2010 Financial Accounting 3
 HUMANITIES/FINE ARTS/FOREIGN LANGUAGE  
  PHIL 2050 Ethics and Values (or any approved Humanities/Fine Arts/Foreign Language) 3
 SOCIAL AND BEHAVIORAL SCIENCE  
  MGMT 3000 Organizational Behavior (or any approved Social and Behavioral Science) 3
 BIOLOGY OR PHYSICAL SCIENCE  
  CA 1150 Nutrition and Food Service 3
 PHYSICAL EDUCATION/HEALTH/SAFETY OR ENVIRONMENT  
  CA 1490 Food Service Sanitation (or PES 1097, or HLTH 1100) 1
Discipline Core Requirements: 52 Credits
  CA 1120 Cooking Skills Development 4.5
  CA 1140 Professional Dining Room Services 1
  CA 1160 Culinary Math 1
  CA 1170 Pastry and Baking Skills 4.5
  CA 1180 Professional Kitchen Garde Manger 4.5
  CA 1230 Professional Kitchen I--Cooking 4.5
  CA 1260 Culinary Spanish 1
  CA 1310 Purchasing and Storeroom Management 3
  CA 1320 Culinary Management 3
  CA 2120 Professional Kitchen II--Restaurant 4.5
  CA 2130 Advanced Pastry Baking 4.5
  CA 2450 Menu Design 2
  CA 282R Culinary Arts Internship 8
  HM 1010 Introduction to Hospitality Industry 3
  HM 3640 Food and Beverage Controls 3

Graduation Requirements:

  1. Completion of a minimum of 68 semester credits.
  2. Overall grade point average of 2.0 (C) or above with no grade below a "C-" in culinary arts or other discipline core courses.
  3. Residency hours- minimum of 20 credit hours through course attendance at UVU.

Note: Students are responsible for completing all prerequisite courses.

Graduation Plan

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

Milestone courses (pre-requisites for a course in one of the subsequent semesters) are marked in red and italicized.


Semester 1 Course Title Credit Hours
CA 1490 Food Service Sanitation (including ServSafe certification) 1
CA 1160 Culinary Math 1
CA 1140 Professional Dining Room Service 1
HM 1010 Introduction to the Hospitality Industry 3
  Semester total: 6
Semester 2 Course Title Credit Hours
CA 1120 Cooking Skills Development 4.5
CA 1170 Pastry and Baking Skills 4.5
CA 1310 Purchasing and Storeroom Management 3
ENGL 1010 Introduction to Writing 3
  Semester total: 15
Semester 3 Course Title Credit Hours
CA 1230* Professional Kitchen I--Cooking 4.5
CA 1180 Professional Kitchen Garde Manger 4.5
PHIL 2050 Ethics and Values 3
CA 1150 Nutrition and Food Service 3
  Semester total: 15
Note: *Co-requisite is required. Please see the advisor.
Semester 4 Course Title Credit Hours
CA 2120* Professional Kitchen II--Restaurant 4.5
CA 2130 Advanced Pastry Baking 4.5
CA 1260 Culinary Spanish 1
CA 2450 Menu Design 2
ACC 2010** Financial Accounting 3
  Semester total: 15
Note: *Co-requisite is required. Please see the advisor. **Pre-requisites are required. Please see the advisor.   
Semester 5 Course Title Credit Hours
CA 282R Culinary Arts Internship 8
HM 3640 Food and Beverage Controls 3
CA 1320/TECH 2010 Culinary Management/Supervision In Technology 3
MGMT 3000 OR Social/Behavior Science Organizational Behavior OR any approved Social or Behavioral Science course 3
  Semester total: 17
  Degree total: 68

Department

Name:

Culinary Arts

Location:

Canyon Park

Telephone:

801-863-8914

Email:

culinaryarts@uvu.edu

Web Address:

uvu.edu/ca

Chair:

Todd C. Leonard

 
 

Mission Statement

The Culinary Arts Institute is a practical teaching institute that provides opportunity and promotes student success while meeting regional educational needs.

Our program provides students with a blend of theoretical, practical, and real world educational experiences through scholarly, creative and engaged industry based learning.

We are committed to excellence and strive to provide a learning environment that maximizes student talent and potential both personally and professionally.

 
 

The Culinary Arts Institute

Mailing Address:

The Culinary Arts Institute at Canyon Park
661 East Timpanogos Parkway
Orem, UT 84097
Mail Stop 283

Email: culinaryarts@uvu.edu
Web Address: uvu.edu/ca
Facebook: Culinary Arts Institute at UVU


  • Advisor:
    Wendy Farnsworth
  • Telephone: (801) 863-6780 direct
  • Telephone: (801) 863-8914 main office
  • Email: farnswwe@uvu.edu

Program

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 “engaged” 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.

 
 

Faculty

Diana Fallis(1998)

Associate Professor

Department: Culinary Arts Institute
Faculty



A.A.S., Culinary Arts, Utah Valley University.

Professional Page >>

 

Kenneth Francom(2017)

Assistant Professor

Department: Culinary Arts
Faculty



A.A.S., Culinary Arts, Utah Valley University.

Professional Page >>

 

Todd Leonard(2007)

Associate Professor

Department: Culinary Arts Institute
Department Chair, Faculty



A.A., Culinary Arts, Tyson, University.

Professional Page >>

 

Meghan Roddy(2012)

Associate Professor

Department: Culinary Arts Institute
Faculty



B.S., Hotel, Restaurant and Institutional Management, University of Delaware.

Professional Page >>

 

Peter Sproul(2007)

Associate Professor

Department: Culinary Arts Institute
Faculty



A.A.S., Restaurant Management & Operations, State University of New York.

Professional Page >>

 

John Thomas(2010)

Assistant Professor

Department: Culinary Arts Institute
Faculty



B.B.A., Accounting, Texas Tech University.

Professional Page >>

 

Troy Wilson(2001)

Associate Professor

Department: Culinary Arts Institute
Faculty



A.O.S., The Culinary Institute of America, Certified Executive Chef.

Professional Page >>

 

Careers

Careers:  

As a result of more working adults with growing disposable incomes, the culinary arts field continues to grow. Occupations for food preparation and baking/pastry chefs are available in a variety of industries.

Average income for graduates is approximately $28,000 to $36,000 and higher. A chef’s income can range from $44,000 to $46,000 (Income figures are based on graduate placement). The national Restaurant Association notes the average salary across the country for chefs is $64,000.

Graduates of the Culinary Arts institute of UVU are in high demand and are recruited by owners and managers of well-known facilities throughout the country.

Restaurants
Hotels
Private clubs
Personal Chef
Schools and hospitals
Government dining facilities
Industrial dining facilities
Resort areas
Cruise ships
Recipe writer
Food critic
Food stylist

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