At the Salt Lake Institute of Culinary Education, we have tailored our program to meet or exceed the expectations of our students and the requirements of entry-level and higher positions of the hospitality and culinary industry.
The principles and techniques of sanitation, personal hygiene, kitchen organization and professional attire in the hospitality environment.
Professional Knife Handling skills and knowledge of standard industry cuts.
The ability to produce a wide variety of classical and contemporary dishes in the professional kitchen environment.
Standard recipe development and execution; scaling and math conversions for the culinary trade.
Food costs, labor costs, and the ability to implement the controls necessary to maintain profitability in a food service operation.
Understand HACCP and its implementation in a professional kitchen.
Global cuisines, classic and contemporary cooking, baking and pastry techniques.
Professional portfolio’s representing your culinary skill, experience and work experience.
SKILLS AND TECHNIQUES
The following skills and techniques will be covered in the 12-week program:
Basic Stocks and Sauces
Classic Cooking Techniques
Butchering, Filleting, Meats, Fish and Poultry
Methods of various proteins
Pastry and Desserts
Vegetarian, Vegan and Gluten Free options
International Recipes, Ingredients and Spices
Wine, Beer and Spirits
and much more!
Professional Certification in Culinary Arts
Classes start January 7, 2019
THE PROCESS AND HOW TO APPLY
Salt Lake Culinary Institute maintains an open enrollment policy and accepts a maximum of 16 students per session for our culinary arts program. Applications will be accepted up to one year prior to the desired session. The full cost per student for the full Professional Certification course is $9,800 and we have special financing for those who want to take advantage of it.
Admissions requirements include:
submission of a completed application;
official high school or college transcripts;
two letters of recommendation;
$60 non-refundable application fee and;
an enrollment interview with the Director of Admissions and Chef Instructors.
The Admissions Committee will review applications only when all required application materials are received. Decisions will be made within one week of an entrance interview, which may be conducted by phone. If you are accepted, you will receive an Enrollment Package.
You must sign the enrollment agreement and make your initial deposit of $2,500.00 at least 14 days before the start date of your class.
Your position in the class is secured when both are received by Salt Lake Culinary Institute. The balance of your tuition is due before the start of classes. Financial aid may be available.
When you’re accepted as a student at the Salt Lake Institute of Culinary Education’s Professional Certification program you will receive as part of your tuition:
Two chef coats in your size embroidered with Salt Lake Institute of Culinary Education’s logo and your name
1 pair of chef pants
Professional knife roll which includes an 8” chef knife, 4” paring knife, 10” serrated knife, 7” boning knife, 10” honing steel.
All class materials, food, use of SLICE’s top-rated facility