What will your life be like this year if you don’t pursue your passion for cooking? Get hands-on training with some of the best Executive Chefs in the West. Park City Culinary Institute is a school like no other. After a successful start in Deer Valley, we are now in Salt Lake City with one of the most beautiful teaching kitchens in the country. Our students range from 18 to over 60, and come to Park City Culinary Institute from around the country, and the world. Do you want to start your own restaurant, food truck, or bakery? Half of our students want to start their own businesses. Are you thinking about getting into the restaurant industry? Or are you already working in a restaurant but feel like you need better – maybe broader – skills? Our classes include everyone from novices, to experienced cooks, to owners of restaurants. Traditional culinary schools don’t make sense for everyone. We created a shorter, more affordable culinary school for you.
Our graduates have received raises as high as 17% after just two months of training.
98% of our graduates would recommend this program to their friends.
Our affordable program is a fraction of the price of traditional cooking schools.
The chefs are incredibly passionate and eager to help you learn as much as you can. Not only did I eat well every single day but I had so much fun and didn’t want the program to end. The past 8 weeks have been incredible.
I am in heaven. This class is the best thing I have done in my adult life!
Culinary School can be a life-changing experience. Videos and cookbooks can only take you so far. Most recipes try to guide you through techniques that should bring out flavor, but without knowing the Science behind what you’re doing, the results may not be what you want. Most of us obsess over the flavor of everything from ice cream to chocolate. But true professionals know that crispiness, creaminess, and chewiness is just as important. Savour a mouthful and get the wrong texture and it’s game over – we will reject it outright. Videos can give you great ideas for presentation, but while you taste with your eyes, you can’t learn texture from watching videos. To bring your results to a professional level, you need to apprentice under an experienced professional. Taste the food made by an experienced Chef. Have an experienced Chef taste your food. Practice, with personalized attention.
Handcrafted Chocolates
We want to innovate Culinary Education in America. And that’s what we are doing. We gathered some of the Best Chefs in America, and curated techniques that Chefs with Real-World Experience thought people would want to know. Our Chefs have managed restaurants from San Francisco and Los Angeles to Chicago and the East Coast. They’ve taught at some of the best culinary schools from LA to Chicago and New York.
We value your privacy and would never share your contact information.
Choose between day and night sessions
You can also attend part time
Professional Certificate in the Culinary Arts – 228 hours
(12 weeks during the day or 16 weeks at night)
*New Accelerated Path is just 6 weeks!
Cuisine Certificate – 120 hours
(6 weeks during the day or 8 weeks at night)
Pastry & Baking Certificate – 108 hours
(6 weeks during the day or 8 weeks at night)
MORNINGS Feb 25 – May 17, 2019 (12 weeks)
Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
No class April 12, 26, and May 10
AFTERNOONS Feb 25 – May 17, 2019 (12 weeks)
Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
No class Mar 8, 22 and April 5
*NEW* ACCELERATED Feb 25 – April 4, 2019 (6 weeks)
Mondays-Thursdays, 8am-5:30pm
Fridays 1pm-5:30pm
No afternoon class Mar 8, 22 and April 5
EVENINGS Mar 12 – June 27, 2019 (16 weeks)
Tuesdays, Wednesdays & Thursdays, 6pm-10:30pm
Add’l classes May 13, and June 3, 17
MORNINGS April 8 – June 27, 2019 (12 weeks)
Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
No class April 12, 26, and May 10, 27
Add’l class May 31
AFTERNOONS April 8 – June 27, 2019 (12 weeks)
Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
No class May 27, June 14, 28
*NEW* ACCELERATED April 8 – May 17, 2019 (6 weeks)
Mondays-Thursdays, 8am-5:30pm
Fridays 8am-12:30pm
No morning class April 12, 26 and May 10
EVENINGS May 7 – August 22, 2019 (16 weeks)
Tuesdays, Wednesdays & Thursdays, 6pm-10:30pm
No class July 4 and 24
Add’l classes May 13, June 3 & 17, July 8 & 29
MORNINGS May 20 – August 9, 2019 (12 weeks)
Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
No class May 27, July 4, 5, 24
Add’l class May 31
AFTERNOONS May 20 – August 8, 2019 (12 weeks)
Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
No class May 27, June 14, 28, July 4, 24
Add’l class July 12, 26
*NEW* ACCELERATED May 20 – June 27, 2019 (6 weeks)
Mondays-Thursdays, 8am-5:30pm
Fridays 1pm-5:30pm
No class May 27, No Afternoon Class June 14
Add’l Morning Class May 31
MORNINGS July 1 – September 19, 2019 (12 weeks)
Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
No class July 4, 5, 24 and Sept 2
Add’l class Sept 6
AFTERNOONS July 1 – September 19, 2019 (12 weeks)
Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
No class July 4, 24, Aug 30, Sept 2 and 20
Add’l class July 12, 26
*NEW* ACCELERATED July 1 – August 8, 2019 (6 weeks)
Mondays-Thursdays, 8am-5:30pm
Fridays 8am-12:30pm
No class July 4, 24. No morning class July 5
Add’l Afternoon classes July 12, 26
EVENINGS July 2 – October 16, 2019 (16 weeks)
Tuesdays, Wednesdays & Thursdays, 6pm-10:30pm
No class July 4 and 24, October 17
Add’l classes Sept 9, 16, 23, 30
AFTERNOONS Feb 25 – April 4, 2019 (6 weeks)
Mondays-Fridays, 1pm-5:30pm
No class March 8, 22 and April 5
MORNINGS April 8 – May 17, 2019 (6 weeks)
Mondays-Fridays, 8am-12:30pm
No class April 12, 26 and May 10
EVENINGS May 7 – June 27, 2019 (8 weeks)
Tuesdays-Thursdays, 6pm-10:30pm
Add’l classes May 13, June 3 & 17
AFTERNOONS May 20 – June 27, 2019 (6 weeks)
Mondays-Fridays, 1pm-5:30pm
No class May 27 and June 14
MORNINGS July 1 – August 9, 2019 (6 weeks)
Mondays-Fridays, 8am-12:30pm
No class July 4, 5, and 24
AFTERNOONS August 12 – September 19, 2019 (6 weeks)
Mondays-Fridays, 1pm-5:30pm
No class Aug 30, Sept 2 and 20
MORNINGS Feb 25 – April 4, 2019 (6 weeks)
Mondays-Thursdays, 8am-12:30pm
EVENINGS March 12 – May 2, 2019 (8 weeks)
Tuesdays-Thursdays, 6pm-10:30pm
AFTERNOONS April 8 – May 17, 2019 (6 weeks)
Mondays-Thursdays, 1pm-5:30pm
MORNINGS May 20 – June 27, 2019 (6 weeks)
Mondays-Thursdays, 8am-12:30pm
No class May 27
Add’l class May 31
AFTERNOONS July 1 – August 8, 2019 (6 weeks)
Mondays-Thursdays, 1pm-5:30pm
No class July 4, 24
Add’l class July 12, 26
EVENINGS July 2 – Aug 22, 2019 (8 weeks)
Tuesdays-Thursdays, 6pm-10:30pm
No class July 4 & 24
Add’l class July 8 & 29
MORNINGS August 12 – Sept 19, 2019 (6 weeks)
Mondays-Thursdays, 8am-12:30pm
No class Sept 2
Add’l class Sept 6
You have a lot of choices, so what makes the Best Culinary School? A school that listens to their students. What do students want? Chefs with Real-World Experience. Hands-on Classes. Small Class Sizes. Good ingredients. What do you want?
We built a school independent of government money so that we could cater to you – the student. We want to hear what you want. This is so unique among Culinary Schools that students have come from all over the country to attend our programs. We’ve had students from California, Nevada, Wyoming, Texas, Indiana, Pennsylvania, New Jersey, Washington DC, Massachusetts, Michigan, and more. Students even come from overseas! We’ve had students from Australia, Italy, Panama, Turkey, Venezuela, Mexico, and other countries. We are trying to be different by listening to our students – and potential employers – and people are noticing. Once we realized how many people in Utah wanted to be a part of this experience, we moved down from Deer Valley to Salt Lake City, to be closer to our students.
Call us, at (435) 659-5075 to learn why Salt Lake Magazine calls Park City Culinary Institute, “A School that Makes Sense.”
The new Salt Lake City Campus is located at 1484 South State Street, surrounded by ethnic eateries, start-up bakeries, a new distillery, and well-loved establishments. Our neighbors include Tosh’s Ramen, Mahider Ethiopian, Piper Down, Ho-Ho Gourmet, Sage Japanese Market, the new Roha Brewing Project, Fillings and Emulsions, and a chocolatier that hand tempers their own chocolate – those are all within one block of our Salt Lake City school. Wow!
Day and Evening Programs Available
Choose between our daytime sessions (which start at 9am), and our evening sessions (which start at 6pm).
Pastry and Baking Program Now Available
You can now study Pastry and Baking as part of an 80-hour Pastry and Baking Certificate.
This program is offered both during the day, and at night. Choose the schedule that’s better for you. Tuition is $4,275.
Cuisine Program Now Available
You can now study just the savory side of cooking in a shorter 120-hour Savory Certificate.
This program is offered both during the day, and at night. Choose the schedule that’s better for you. Tuition is $5,175.
Combined Certificate in the Culinary Arts
Our Signature Certificate program combines training in both Savory Cuisine and Pastry & Baking in a 200-hour Professional Certificate.
You can also take this program part-time. Tuition is $8,625.
Graduation:
Each program includes a graduation night for your friends and family to taste what you’ve learned how to make in the program.
Park City Culinary Institute does not guarantee jobs, or wage and salary levels.
Incredible Chefs!
Director Laurie Moldawer – we love her and are so THANKFUL for EVERYTHING she has done to help Colton! We highly recommend Park City Culinary Institute to make your Culinary dreams come true!
This is absolutely the best culinary school in Utah! Park City Culinary Institute really takes pride in helping students advance their careers, and know their way around the kitchen and culinary world!
Chef Instructors at Park City Culinary Culinary Institute have both Real-World and Teaching experience. On average, our instructors have been in the industry for 20 years, or more. They have owned award-winning restaurants, and worked at the Executive Chef level for world-famous hotels and restaurant groups. They have managed kitchen for television shows like Gordon Ramsay’s Hell’s Kitchen, and been featured on The Food Network. They travel around the world to train and build their skills. They have taught for major culinary schools from Los Angeles to Chicago and New York. We are delighted to have such talented Chef Instructors all under one roof in Salt Lake City, Utah.
Keri Karabats
(Former Kitchen Manager for Gordon Ramsay’s Hell’s Kitchen, Former Instructor at le Cordon Bleu Los Angeles)
Chef Keri Karabats brings two decades of experience in culinary arts, baking & patisserie, culinary education, hospitality and restaurant management. She began working in Los Angeles restaurants after a career change from the financial services industry where she acted as a Regional COO for a Fortune 500 company. While working as the executive pastry chef in an award-winning restaurant in the heart of Beverly Hills, Los Angeles Magazine voted her brownie one of the Top 101 Things about L.A. She worked several seasons behind the scenes on the hit television shows Hell’s Kitchen and Kitchen Nightmares as well as catering high-profile movie premieres and events for many A-List celebrities. Chef Karabats taught at Le Cordon Bleu College of Culinary Arts, Los Angeles before moving back to Utah.
Rebecca Millican
(Former Executive Pastry Chef, La Caille Restaurant)
Chef Rebecca Millican has over 25 years of both real-world and teaching experience. After graduating from The Institute of Culinary Education (ICE) in New York City she went on to work in the pastry departments of several high-end restaurants in the New York metro area. Rebecca later returned to ICE as a Pastry Chef Instructor, a position she held for 11 years. Like many of our Chefs, she has been featured on the Food Network. Since returning to her home state of Utah she created a retail line for Amano Artisan Chocolate, and also worked with catering company Culinary Crafts. Rebecca joined us from award-winning restaurant La Caille, where she was the Executive Pastry Chef.
Jordan Miller
(Former Executive Chef Coal & Lumber, The Tavern, Lord Baltimore and Heirloom)
Chef Jordan Miller has received multiple awards in multiple cities for his restaurants including being listed in ZAGAT’s Top 10 Restaurants in New Jersey, Best New Restaurant in Delaware 2016, and Best Southern Food in Philadelphia. The list of popular restaurants he opened as Executive Chef include Coal & Lumber Restaurant in Park City, Tavern in Park City, Heirloom Lewes in Delaware, and the Lord Baltimore Hotel in Maryland. Trained in Ecuador at the University of San Francisco in Quito, he most recently managed the Food & Beverage operations of the Sky Lodge Hotel in Park City. Traveling extensively in the Americas, Chef Jordan has an intimate knowledge of several ethnic cuisines.
Gregory Neville
(Former Chef Owner Lugano Restaurant)
Chef Gregory brings decades of experience, that originally began when he attended school in Europe, studying World History and Italian Cuisine. After graduating from UCLA, he received his MBA from Thunderbird, and was recruited for multiple Chef positions in the San Francisco and Los Angeles areas including with groups such as Spectrum Foods, Prego, Tutto Mare and MacArthur Park. He was Executive Chef and Partner at Il Fornaio and Hotel Donatello in San Francisco, where he received the AAA Five Diamond Award. He later came to Utah as the Executive Chef for Gastronomy Restaurant Group. In 2000, Chef Gregory opened the beloved Lugano Restaurant in Salt Lake City – serving delicious Northern Italian fare. During his 13 successful years with Lugano, Greg received numerous accolades and awards for his local, sustainable and seasonal menu. Lugano was continuously ranked as one of the top restaurants in Utah by Zagat, and was awarded one of the top Italian restaurants in the country by both Zagat and Groupo Ristorante Italiani (GRI). Greg has been awarded Best Chef, Best Italian Restaurant, Best of State and Wine Spectator Award of Excellence. He was invited to cook at the James Beard House for the March 2007 “Italian Lovers Dinner” and the 2007 “America’s Thanksgiving Dinner”. In 2013, he was nominated by his peers to the ‘Best Chefs America’ annual publication.
