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, retirement communities, as well as becoming professional chefs and culinary consultants. 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,  4^th 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 encouraged but not required.  If students bring their own knives, the knives must be permanently marked with the students 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 worked out with the instructor.

Enrollment Dates

• 07/12/10 – Adults Only
• 08/30/10 – Adults and High School
• 08/31/10 – High School Only
• 10/04/10 – Adults Only
• 11/01/10 – Adults Only
• 12/06/10 – Adults Only
• 01/24/11 – Adults and High School
• 01/25/11 – High School Only
• 02/07/11 – Adults Only
• 03/07/11 – Adults Only
• 04/04/11 – Adults Only
• 05/02/11 – Adults Only
• 06/06/11 – Adults and High School Summer Session

What You Can Expect Upon Enrollment

We usually enroll new students on the first Monday of every month (contact Enrollment for start dates) After you are enrolled, we require you to do a couple chapters from the book that go over safety, sanitation, and tools to make sure you are familiar with the basics in these areas, then you are able to start work in the kitchen.

Students have two weeks (or ten class sessions) to secure a complete uniform, a Food Handlers Permit from the Department of Health, to complete Chapters 1, 2, 5, and 6 in the textbook and successfully pass the test for these chapters.  We cannot bring you into the kitchen until these items are complete.  If you successfully complete all items before the two week period is up, you may move into the kitchen sooner.

Uniforms should be obtained as soon as possible.  Whenever you are in class, whether the classroom or the kitchen, you must be in complete uniform.  The wearing of street clothes will not be permitted during your class time once your uniform is purchased.

Once you are in the kitchen, there are different units which you will work in including Culinary Arts, Garde Manger, Hot Foods, Baking, Stock and Sauces, and Short Order Cooking.  Each section has a list of required skills and tasks you must complete as well as additional book work which must be completed in order for you to move on to the next section. In class you will get a chance to interact with customers and other students, and you will learn the basic skills needed to get a good job.  As soon as you complete all the sections, you are done and ready to start 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
• An 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 provided in the kitchen, however, you may purchase your own 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.

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

• Snowbasin Resort
• Ogden Eccles Conference Center
• McKay-Dee Hospital Center
• Jackson Fork Inn
• Rickenbacker’s Bistro & Restaurant