The Culinary Program

CAI department chair with student

AAS in Culinary Arts

Associate in Applied Science in Culinary Arts

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.

AAS in Culinary Arts Information Sheet

AAS in Culinary Arts Course Outline

CAI Student Handbook

AAS in Culinary Arts, UVU Catalog

Upon completion of the cooking classes, students are required to participate in an in-house internship, CAI Internship Packet

The Culinary Art Institute's comprehensive course of study covers several service areas,

including not only how to cook and bake, but key requirements to success, such as:

customer service

Customer Service

Teaches basic food service skills in a commercial environment.
professional dining

Professional Dining Service

Covers the key aspects and responsibilities of table servers in different styles of operations.
storeroom mgmt

Storeroom Mgmt.

Emphasizes buying, writing specifications, determining needs, and controlling quality.
food safety

Food Safety

Develops an entry-level working knowledge of serving food and beverage.
sanitation

Sanitation

Explains effective sanitation measures that will keep customers and employees safe.
menu planning

Menu Planning

Explores the relationship between menus and restaurant design for both production and service areas.
nutrition

Nutrition

Provides an understanding of how and why the relationship between food and health has moved into sharp focus.
purchasing

Purchasing

Teaches principles and practices concerning purchasing of foods, supplies, and materials.

Program Learning Outcomes

     
  • Demonstrate the ability to succeed in the professional kitchen environment, understand and recognize kitchen culture, and overcome obstacles through proper procedure and critical thinking.
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  • Demonstrate the ability to produce a wide variety of classical and contemporary dishes in the professional kitchen environment.
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  • Develop knowledge of a variety of global cuisine and demonstrate both classical and contemporary cooking and baking and pastry techniques through hands on opportunities and applications.
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  • Develop a professional portfolio representing the student’s culinary skill, competition experience and work experience.
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  • Learn and understand professional culinary management, cost controls, and purchasing and business techniques that relate to food and beverage operations.
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  • Demonstrate an understanding of sustainability as it applies to sourcing and production of food and beverage operations.
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  • Demonstrate the proficiencies required for both student competitions (category SK and SP) and certification requirements for Sous Chef or Pastry Chef through the American Culinary Federation.
UVU's woodbury school of business

BS in Hospitality Management

For those interested in acquiring a bachelor degree, the Organizational Leadership department in UVU's Woodbury School of Business offers a BS in Hospitality Management.

This track allows Culinary Arts AAS graduates a path to a Bachelor Degree with 2 more years of study.

Students graduate with the management and culinary skills to open their own food service operations or compete for executive chef positions.

BS in Hospitality Management, UVU Catalog

Learn more