Most courses just provide videos. We don’t do that. Our online programs are just like live classes! Every minute that you’re cooking we are with you. We send each student a tripod so that you can set your phone’s camera to face your workstation. Using Zoom, we watch every step you take as you’re cooking. If you have a question while you’re cutting or mixing, we are there to answer it, in real time. And when you’re done with your dish, the Chef will review it and let you know how you did with guidance on how to get even better next time.
If you’re exploring other online schools, ask if you’ll be able to cook live with a Chef or whether you only meet with Chefs when you’re not cooking. Many schools expect you to cook on your own and email them with questions. Ask them if Chefs are watching you while you cook. And if a Chef isn’t with you while you cook, ask if you can call an (800) number for help. What if your soufflé breaks, can you call the school? Think about this, if you can only communicate with chefs via email, it might take a long time to find out why your soufflé broke and how to prevent that from happening again.
Our online courses combine pre-recorded video with live Zoom labs. The demonstrations are pre-recorded. Your time cooking is live with a Chef on Zoom.
Plan on spending approximately 90 minutes before each lab watching the videos at your leisure. You’ll need to shop for your ingredients and make sure you have the right equipment. Then pull everything out and log into your Zoom lab at the scheduled time. Each Skills Lab on Zoom takes about 3 hours. If you can’t attend a scheduled Zoom lab, you can get credit by cooking on your own and sending us the photos of your work by email.
In total, nearly 75% of each class is done live. The rest of your hours are done at your leisure.
Professional Certificate in the Culinary Arts
Pastry & Baking Certificate
On-campus programs are GI Bill® Eligible
Our courses are created for everyone, including all ages and all levels of experience!
We have had students of all ages from under 18 to over 60. When our founder attended culinary school in France, they wouldn’t give her a student visa because she was “too old” to be a student. So was Julia Child! At Park City Culinary Institute, all ages are welcome. You’ll become part of a great alumni network of like-minded people.
Our youngest student to date was age 11.
Students under age 18 can attend with a waiver from a parent or guardian. Students without a high school degree or GED can also sign a waiver. The waivers are required by the State since we can’t offer a “professional” education to minors or students who haven’t completed high school yet. That said, you can attend the same course as professionals. Once you turn 18 and/or earn your high school degree or GED you can turn in your non-professional Certificate for a Professional Certificate!
The founder of Park City Culinary Institute, Laurie Moldawer, went to culinary school because she didn’t know how to cook. Her friends in college would tease her for eating out every night and to this day, she still eats out! But she loved attending culinary school, and learning how to cook. For her, cooking lessons are cathartic and relaxing. She’s taken cooking classes all over the world, and wants nothing more than to attend her own culinary school one day.
Over the years we’ve had many students with over 10 years of experience cooking professionally take our courses. They’ve loved the culinary school experience and it has helped them make sense of recipes they’ve been using. Understanding the proper techniques will also help you tweak recipes to get better results. (Sad but true – many recipes are just plain wrong).
We are dedicated to help you succeed!
The Professional Certificate in Culinary Arts Program is designed to prepare students for both a career or to start their own business. The shorter certificates in Pastry and Baking, and Cuisine, prepare students for more specific roles in the Food & Beverage industry. Serious amateurs and food enthusiasts also attend.
Students interested in professional training must possess a high school diploma, or GED (General Education Development) Certificate, and be beyond the age of compulsory high school attendance, as prescribed by Utah law per Rule 152-34-4(3) of the Utah Administrative Code (generally 18 years old by the first day of class). Those not meeting those requirements can still attend the same courses without the “Professional” designation. See how to use a waiver to attend in FAQ 4.
The Certified Mixologist training requires that students be 21 or older to attend, and not have a DUI in the prior five years.
Applicants will be evaluated based on their dedicated interest in the program and the seriousness with which they intend to broaden their skills. Work experience in the profession will be considered, but is not required. As the program is designed to challenge both entry-level students as well as those with some work and educational experience, no prior credit, reduced hours or tuition discount is available for any previous education. The only exception to this policy is for Veterans attending on the GI Bill®. Eligible veterans must submit a transcript of all related education and military training, and coordinate with the Director of Admissions to schedule a Skills Assessment with one of the Chef Instructors. The decision to grant any prior credit is at the discretion of the Chef Instructor. Any hours credited will not require attendance, and a pro-rata adjustment to tuition will be made.
To apply for one of our courses, you would need to fill out our online application which takes about 15 minutes.
We will ask questions to learn whether you’re a novice or experienced cook, and what your goals are for your program. This is so that we can tailor the course to you! Our admissions Committee will review your application and generally get back to you within a day or two.
On-campus programs are GI Bill® Eligible.
All classes include:
All classes include: