The Culinary Arts program is a series of classes designed to provide a broad base of classical and contemporary cooking knowledge combined with hands-on experience to provide each student a confidence in attained skills, preparing the student to move successfully into a career in food service and hospitality.
Students also learn the importance of safety and sanitation as it applies to daily operations. Students are involved in a full-time dining operation, as well as campus catering. This provides the student practical up-to-date skills and knowledge of the culinary industry. By completing the program in its entirety, the student has verifiable training as well as hands-on work experience to achieve a desired position in the field.
Learning methods are a combination of self-study, instructor guided and taught, and practical experience. The program exposes students to a variety of culinary and hospitality experiences, including but not limited to catering, restaurant, banquet, front-of-the house, and short order cooking.
Our graduates have had successful employment opportunities with catering operations, hotels, fine dining restaurants, cruise lines, sports venues, chain restaurants, and retirement communities, as well as becoming private chefs. Program content requires the application of basic math and reading skills.
Required Materials
These items are required for the program:
- Current Food Handler’s Permit from the Department of Health, or Serve Safe Certification
- Culinary Arts Program Handout; other handouts according to class and instructor
- Chef Uniform – according to the Uniform and Dress Code and policy (see below)
- Textbooks: On Cooking, 4th edition, ISBN 0-13-171327-2; all textbooks and handouts are available at the Book Store. A “Handout Purchase Approval Form” is required to obtain all course handouts.
- Personal knife sets are not required. If students bring their own knives, the knives must be permanently marked with the student’s name or initials.
Enrollment Information
Students are required to enroll in one of two class blocks, either 8-12 or 11-2. These are minimum requirements; more hours may be taken if desired, but individual schedules must be approved by the instructor.
Enrollment Dates
- 07/11/11 – Adults Only
- 08/29/11 – Adults and High School
- 08/30/11 – High School Only
- 10/03/11 – Adults Only
- 11/07/11 – Adults Only
- 12/05/11 – Adults Only
- 01/23/12 – Adults and High School
- 01/24/12 – High School Only
- 02/06/12 – Adults Only
- 03/05/12 – Adults Only
- 04/02/12 – Adults Only
- 05/07/12 – Adults Only
- 06/04/12 – Adults and High School Summer Session
What You Can Expect Upon Enrollment
New students are usually enrolled on the first Monday of every month (see current start dates above). Once enrolled, students are required to complete several chapters from the book that cover safety, sanitation, and equipment to make sure each student is familiar with the basics needed to begin kitchen work.
Students have two weeks (or ten class sessions) to secure a complete uniform, a Food Handlers Permit from the Department of Health, to complete four chapters in the textbook, and to successfully pass the test for these chapters. Students are not permitted to start in the kitchen until these requirements are met. Students completing all of the requirements prior to the two week period may begin the kitchen work sooner.
Uniforms should be obtained as soon as possible. Whenever students are in attendance, whether in the classroom or the kitchen, they must be in complete uniform. The wearing of street clothes will not be permitted during class time once the uniform is purchased.
Once in the kitchen, students are required to complete kitchen work as well as continue study in the text in order to reach progress goals. Each course, such as Garde Manger I or Line Cook has a specific list of required skills, tasks, and book work that must be completed before moving on to the next course.
In the kitchen, students get the chance to practice methods and techniques learned in the text. Students prepare a hot dish for the Campus Grille daily as well as work the short order cook line. They will interact with customers, staff, and other students providing them the skills necessary to obtain a job in the food service industry. As soon as all the courses are complete and the program final and practical are passed successfully, the student is ready to begin an exciting career!
Uniform Policy and Dress Code
A complete uniform packet is to be purchased at the Book Store. No other uniform is acceptable in class. Students will not be permitted in class without the designated uniform. The packet consists of:
- Two (2) white Chef coats with name embroidered above the breast pocket or name tag purchased from the Bookstore. The student may also have the OWATC logo embroidered above the name. Jackets are to be buttoned up at all times when worn.
- Two (2) cotton Chef pants in black, black/white stripe, or “chef check”. No other pants or jeans are permitted in the kitchen. Pants that are too long and drag on the ground are not permitted. Pants must be pulled up to the waist when in uniform.
- Chef’s black beanie (no bandanas or other hats or toques will be permitted)
- Bimetallic thermometer
- Small notebook for writing down recipes and instructions which should fit in the breast pocket of the Chef coat or back pocket of Chef pants.
- Permanent black marker for labeling food (black only; no colors)
- A black or blue ink pen
- Shoes are purchased off campus at A-1 Uniform, Walmart, Sears, or other shoe stores. Shoes must be black with a slip-resistant sole. Leather or vinyl athletic shoes are acceptable; no canvas. Leather or vinyl work shoes are also permitted. No open toes; no open heels; no leather sole boots or shoes.
- Socks must be black or white and must come above the ankle. No patterns or other colors.
- Students must wear a plain white short sleeved T-shirt under their Chef’s coat. No colors, graphics, or logos are permitted on the T-shirts. No sleeveless T-shirts.
- Aprons are optional but recommended. They may be purchased at the Book Store.
- To be in complete uniform, your hair must be kept under your hat. Longer hair or ponytails protruding from the hat must be in a hair net. Facial hair must be in a beard net.
- No jewelry except for a plain wedding band and watch. A single small stud or hoop earring may be worn in each ear. No multiple piercings, no facial jewelry, no gauges in ears.
- Finger nails must be clean and short. No acrylic nails or polish are permitted.
Contact Information
Judy Hudak Trever Nelson Enrollment
Lead Instructor Instructor Assistant (801) 627-8463
(801) 627-8357 (801) 627-8423
hudakj@owatc.edu nelsont1@owatc.edu
Employer Advisory Team
- Boccia’s Pizza Bistro
- Jackson Fork Inn
- McKay-Dee Hospital Center
- Ogden Eccles Conference Center
