park city culinary institute
Recognized Leaders in Culinary Education
Culinary training—from beginner to pro, on-campus or online
Why Park City Culinary Institute
For six years in a row, we were honored to win Best of State in Culinary Education (2019, 2020, 2021, 2022,2023,2024). City Weekly also awarded us Best Culinary School for four years (2019, 2020, 2021,2023) Best of Utah awards. While our school has been regularly featured in the press and on TV, our Chefs over the years have also won awards for their own endeavors and restaurants.
Director Laurie Moldawer was trained in Paris at le Cordon Bleu, and in New York at the Institute of Culinary Education. She worked for one of the highest-rated catering companies in the country, Real Food Catering in New York, and has staged at restaurants in New York and Paris. At the Michelin-starred Passiflore Restaurant in France, she apprenticed with Chef Roland Durand. She also apprenticed with cookbook author and Food Network Judge Colette Peters in New York.
Laurie is trained in Experiential Education, and has led both children’s programs and adult professional training. A graduate of the University of Pennsylvania where she took business courses at Wharton, Laurie has helped build several businesses, both for profit and non-profit. Food has always been her love, and she has traveled to over 50 countries around the world to see their markets, taste new ingredients, and take cooking classes.
Our Chef Instructors average over 10 years of industry experience from a variety of regions.
Chef David Avery
Chef David Avery was trained at the Culinary Institute of America and has appeared multiple times on radio, TV and social media. A semi-professional golfer himself, Chef David has served as the Executive Chef of numerous golf courses including Victoria National and Oneida Golf and Country Club. Chef David has also served as the Executive Chef of the prestigious Delta Club at Salt Lake City Airport.
On campus Programs
Students can hone their skills in one of three immersive, chef-led programs:
Professional Certificate in Culinary Arts (216 hours)
Dive deep into foundational cooking and baking techniques—knife skills, stocks and sauces, classic and modern preparations—guided every step of the way by our Master Chefs.Pastry & Baking Certificate (108 hours)
Perfect the art of doughs, custards, creams, breads, chocolates, cake decoration and pastries through hands-on instruction and expert feedback.Cuisine Certificate (108 hours)
Focus exclusively on savory mastery: butchery (meat, poultry, seafood), fresh pasta and sauces, hors d’oeuvres, vegetables, grains and more.
Students who complete both the Pastry & Baking and the Cuisine Certificates automatically earn the full Professional Certificate in Culinary Arts—whether you tackle them back-to-back or return later to finish your journey.
Online Courses
Experience our full curriculum in Salt Lake City’s state-of-the-art teaching kitchen—or anywhere you have an internet connection. Our Online program mirrors every aspect of the on-campus experience:
On-Demand Video Demonstrations
Watch step-by-step tutorials at your own pace, then put techniques into practice on your schedule.One-on-One Chef Coaching
Submit your work, get personalized feedback, and refine your skills with direct guidance from Master Chefs.Total Schedule Flexibility
Book lab sessions any time—weekday mornings, late nights, even weekends—so you never miss a lesson.Ingredient & Equipment Freedom
Swap in local or preferred brands and tools, as long as you’re showcasing core techniques.Family-Friendly Kitchens
Cook alongside loved ones—feed your household while you learn.Lower Tuition
Because you provide your own knives, gear and supplies, online tuition is significantly reduced.
