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The Certificate of Proficiency in Professional Cooking is offered by the Culinary Arts Institute at UVUand is available for all UVU students. This certificate will be available from the University for collegestudents/adults looking for advanced skills leading to direct employment in a restaurant on the hotline. The focus is to provide students an opportunity to obtain a certificate of proficiency in a Careerand Technical Education (CTE) field that will stack into certificates and associate degrees at UVU.
Total Program Credits: 16
| Discipline Core Requirements: | 16 Credits | ||
| CA 1120 | Cooking Skills Development | 5 | |
| CA 1230 | Professional Kitchen I Cooking | 5 | |
| CA 1490 | Food Service Sanitation | 1 | |
| CA 2120 | Professional Kitchen II Restaurant | 5 | |
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 1230 | Professional Kitchen I Cooking | 5 |
| CA 1490 | Food Service Sanitation (including ServSafe certification) | 1 |
| Semester total: | 11 | |
| Semester 2 | Course Title | Credit Hours |
| CA 2120 | Professional Kitchen II Restaurant | 5 |
| Semester total: | 5 | |
| 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.
