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Entry Kitchen, Certificate of Proficiency

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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:

  1. Completion of a minimum of 16 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 4 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

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


Culinary Arts Institute

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.

Culinary Arts Institute