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The Certificate of Proficiency in Entry Kitchen is offered by the Culinary Arts Institute at UVU and isavailable for all UVU students. This certificate will be available from the University for collegestudents/adults looking for beginning skills leading to direct employment in a restaurant in the prepkitchen or bakery. The focus is to provide students an opportunity to obtain a certificate ofproficiency in a Career and Technical Education (CTE) field that will stack into certificates andassociate degrees at UVU.
Total Program Credits: 16
Discipline Core Requirements: | 16 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 1490 | Food Service Sanitation | 1 |
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 1120 | Cooking Skills Development | 5 |
CA 1140 | Professional Dining Room Service | 1 |
CA 1150 | Nutrition and Food Service | 3 |
CA 1160 | Culinary Math | 1 |
CA 1170 | Pastry and Baking Skills | 5 |
CA 1490 | Food Service Sanitation (including ServSafe certification) | 1 |
Semester total: | 16 | |
Degree total: | 16 |
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.