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  • Park City Culinary Institute

    Now in Salt Lake City

  • salmon

  • What’s Your Passion?

    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.

    Day and Evening Certificate Programs are available.

    In as little as 1-2 Months, you will learn:

    • The Science of Cooking, including when to use different cooking methods from moist to dry heat

    • How to Bring out More Flavor, with Restaurant-Style Sauces, Spices and Fresh Herbs

    • How to Elevate Dishes with Meat, Poultry, Seafood and Shellfish

    • How to Bake Bread, Croissants, Eclairs, and NY Bagels 

    • How to Hand-dip chocolates, make French Macarons, decorate cakes … and so much more!

    • The Professional Certificate in the Culinary Arts is now available in two smaller sessions – learn the savory side of cooking in as little as 1 month, or learn Pastries and Baking in as little as 1 month. Together, both programs are 2 months long  

  • Have questions? Send us an email for more info on the best culinary school in Utah:

    Please fill out the form below





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  • LOCATION

    • Park City Culinary Institute

      1484 South State St.
      Salt Lake City, UT 84115

       

    • Phone + Email

      Phone: (435) 659-5075
      Email: Info@PCCulinary.com

    SOCIAL

    • 17
      %

      Pay Increase

      Our graduates have received raises as high as 17% after just two months of training.

    • 98
      %

      Student Satisfaction

      98% of our graduates would recommend this program to their friends.

    • 20
      %

      Cost of Other Programs

      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.

      Bethany Grow
      former student
    • rachel (1)

      This class is the best thing I have done in my adult life!

      Rachel Gilbert
      Fall 2014 Graduate
  • WHAT MAKES THE BEST CULINARY SCHOOL?

    WHAT WE’RE ALL ABOUT

  • 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

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  • 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. 

  • Park City Culinary Institute farm visits

    culinary education in park city

  •  

    FREE 15 Minute Career Consultation

    CLICK HERE

     

    We value your privacy and would never share your contact information.

     

  • WHAT WILL I LEARN?

    knife-skil

    Learn how to use different knives, create classical cuts, shapes and textures, and how to maintain your knives.

    soups

    Build the basic flavors that enhance the foods you want to cook.

    moist-and-dry

    Master the different methods used to bring out the most flavor in your food.

    butchering-no-meat1

    Learn what to ask for from your butcher, how to keep your meats juicy and flavorful.

    seafood

    Learn how to select the freshest fish, and cook it like a pro.

    high-alt

    The science of cooking can change by as much as 60 degrees at altitude, and require twice the time to get the results you want. Learn the tricks from the experts.

    salami

    Learn how to cure meat and make salmon gravlox.

    farms

    Field trips visit with local farmers and artisans, touring their operations weather permitting. 

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  •  

    Apply Now

     or call us at (435) 659-5075 

    All Programs are in Salt Lake City

    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)

     

    We have some great changes to announce for 2019. First, we are adding hours to our curriculum. Beginning in 2019:
    • the Pastry & Baking program will now be 6 weeks long
    • the Cuisine program will also now be 6 weeks long
    • the combined Professional Certificate in the Culinary Arts will now be 12 weeks long
    For students attending at night, the programs are now 8 weeks long, for a total of 16 weeks to complete the full curriculum
     
    Due to popular demand, we are now adding an afternoon session. This gives you three different options to attend school:
    • Morning classes, from 8am to 12:30pm
    • Afternoon classes, from 1pm to 5:30pm
    • Evening classes, from 6pm to 10:30pm
    We are also making it easier for people to graduate quicker. If you want the quickest way to complete the curriculum, you can now do that in 6 weeks. Enroll for a morning and afternoon session together, and you can pursue both the Cuisine and Pastry & Baking programs at the same time. 
     

    PROFESSIONAL CERTIFICATE IN THE CULINARY ARTS
    Tuition & Fees $10,975    228 hours

    PROF CERT STARTS IN AUGUST 2019

    MORNINGS August 12 – November 1, 2019 (12 weeks)
    Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
    No class Sept 2 or Oct 14, 17 or 18 (UAE)
    Add’l class Sept 6

    AFTERNOONS August 12 – November 1, 2019 (12 weeks)
    Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
    No class Aug 30, Sept 2, 20, Oct 14 or 17
    Add’l class Oct 25 and Nov 1

    *NEW* ACCELERATED August 12 – September 19, 2019 (6 weeks)
    Mondays-Thursdays, 8am-5:30pm
    Fridays 1pm-5:30pm
    No class Sept 2. No afternoon class Aug 30, Sept 20
    Add’l morning class Sept 6

    EVENINGS August 27 – December 12, 2019 (16 weeks)
    Tuesdays, Wednesdays & Thursdays, 6pm-10:30pm
    No class October 17, 31, November 27 or 28
    Add’l classes Sept 9, 16, 23, 30, Nov 4, Dec 2 and 9

    PROF CERT STARTS IN SEPTEMBER 2019

    MORNINGS September 23 – December 12, 2019 (12 weeks)
    Mondays-Thursdays, 8am-12:30pm (plus Fridays during Cuisine curriculum)
    No class Oct 14, 17 or 18 (UAE), Nov 11, 27 or 28
    Add’l class Nov 15, 22, and Dec 6

    AFTERNOONS September 23 – December 12, 2019 (12 weeks)
    Mondays-Thursdays, 1pm-5:30pm (plus Fridays during Cuisine curriculum)
    No class Oct 14 or 17, Nov 11, or 27-29
    Add’l class Oct 25, Nov 1, and Dec 7

    *NEW* ACCELERATED September 23 – November 1, 2019 (6 weeks)
    Mondays-Thursdays, 8am-5:30pm
    Fridays 8am-12:30pm
    No class Oct 14 or 17. No morning class Oct 18
    Add’l afternoon class Oct 25 and Nov 1


    PROF CERT STARTS IN OCTOBER 2019

    EVENINGS October 22 – December 12 + 8 weeks in 2020
    Please call us for details


    PROF CERT STARTS IN NOVEMBER 2019

    MORNINGS November 4 – December 12 + 6 weeks in 2020
    Please call us for details

    AFTERNOONS November 4 – December 12 + 6 weeks in 2020
    Please call us for details

    *NEW* ACCELERATED November 4 – December 12, 2019 (6 weeks)
    Mondays-Thursdays, 8am-5:30pm
    Fridays 1pm-5:30pm
    No class Nov 11, 27, 28. No afternoon class Nov 29
    Add’l morning class Nov 15, 22, Dec 6
    Add’l afternoon class Dec 7 

     

    CUISINE CERTIFICATE
    Tuition & Fees $6,500    120 hours

    See calendar below

    PASTRY & BAKING CERTIFICATE
    Tuition & Fees $5,900      108 hours

    See calendar below

     

     Download the Catalog

  • learn-with-lower-tuition

  • What Makes the Best Culinary School?

    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. 

    Learn More about our Shorter, More Affordable Program

    Call us, at (435) 659-5075 to learn why Salt Lake Magazine calls Park City Culinary Institute, “A School that Makes Sense.”

    Attend culinary school for just one to three months, learning the techniques you want to learn. We pride ourselves on being the best culinary school you can attend.

    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.

     

    DOWNLOAD THE CATALOG

     

    Park City Culinary Institute does not guarantee jobs, or wage and salary levels.

    • BeckyRosenthal      Incredible Chefs!

      Becky Rosenthal
      Former student, food blogger, and author of Salt Lake City Chef’s Table
    • 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!

      Margo Lister 
    • 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!

      Allison Wright
      Salt Lake City, Utah
  • Wood fire culinary training

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  • GET TO KNOW THE INSTRUCTORS

    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.

     

    Meet Our Instructors

  •  

    Apply Now

     or call us at (435) 659-5075 

  • 1484 South State St. Salt Lake City, UT 84115

  • fire

  • GET IN TOUCH

  • Have questions? Send us an email for more info on the best culinary school in Utah:

    Please fill out the form below





    First name *

    Last name *

    Your E-mail *

    Your Message

    Phone



  • LOCATION

    • Park City Culinary Institute

      1484 South State St.
      Salt Lake City, UT 84115

       

    • Phone + Email

      Phone: (435) 659-5075
      Email: Info@PCCulinary.com

    SOCIAL

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