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:
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. Acceptance into the Culinary Arts Institute by completion of application process (see Advisor for specific details). 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.