Culinary Arts

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, giving each student a confidence in attained skills and preparing the student to move successfully into a career in food service and hospitality.

Students learn the flow and habits of a commercial kitchen as well as the importance of safety and sanitation in food service. Students are provided practical application of what they learn by being involved in the Campus Grille food service, including preparing the Salad & Soup Bar, learning grill setup and short order cooking techniques, customer service, preparing the desserts and baked goods, and participating in the catering opportunities on campus. Students also become familiar with front-of-the-house and dining room organization and procedures.

Learning methods are a combination of self-study, instructor guided and taught lessons, and practical hands-on experience. Students learn through textbook work, video exercises and lessons, on-line research, lectures, instructor demonstrations, and knowledge and skill testing.

Program Information

Estimated Monthly Cost

Estimated Total Cost
Includes tuition, fees, books, and supplies

Estimated High School Cost

Average Wage

Completion Time
9-18 months (990 hours)

Campus Location(s)
Main Campus


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Additional Information

Materials Required

  • Current Food Handler’s Permit from the Department of Health
  • Culinary Arts Program Handout and Vocabulary List
  • Chef Uniform – according to the Uniform and Dress Code and Policy in the Handout
  • Textbooks:
    • On Cooking, 4th edition, ISBN 0-13-171327 -2
    • Restaurant Service Basics, 2nd edition, ISBN 978-0-470-10785-0
  • Other handouts or texts as required for chosen elective courses

All textbooks, handouts, uniform, and equipment are available at the Book Store.  A “Handout Purchase Approval Form” is required to obtain all course handouts.


  •  10th Grade reading level
  • Ability to lift and carry up to 50 lbs.
  • Ability to stand for long periods of time, up to 12 hours per day
  • Good organization skills
  • Ability to follow verbal directions and communications
  • Good organizational skills

Enrollment Information

Effective July 1, 2013, adult students are required to enroll from 8 a.m. to 2:00 p.m., a minimum of three (3) days per week.  Students must enroll in Culinary Math concurrent with their enrollment in Culinary I.

Please click here for specific enrollment dates.

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.
Employer Advisory Team
  • Country Pines Retirement Community
  • Jackson Fork Inn
  • Lucky Slice Pizza
  • Mac Cool’s Public House
  • McKay-Dee Hospital Center
  • Ogden Eccles Conference Center
  • Snowbasin Resort

Program Instructor

Chef Judy Hudak

Judy Hudak

Chef Hudak is the Lead Instructor/Coordinator for the Culinary Arts Program. In addition to a BA with Teaching Certification from Penn State University, she also has an AOS from the Culinary Institute of America in Hyde Park, NY, graduating with honors and receiving the Wine Spectator Scholarship in her class. Prior to becoming a Culinarian, Chef Judy’s career included teaching high school and working in the corporate arena. Chef Judy developed her culinary skills in fine dining establishments such as ClearWaters Restaurant in Monroe, CT and The Mayflower Inn in Washington, CT (a Relais Chateau Property), and was also Manager of The Long Ridge Tavern in Stamford, CT. From 1999 to 2005, Chef Hudak owned and operated a Select Registry bed and breakfast and a fine dining restaurant in the Smoky Mountains of Tennessee. Chef Hudak served five years on the Tennessee Bed and Breakfast Innkeepers Association Board of Directors, four of those as the Quality Standards Committee Chairperson and one year as Vice President. In 2000 and 2001, she was an Adjunct Instructor of Culinary Arts with the associate degree program at the Walter State Community College in Sevierville, TN. She also instructed several culinary continuing education evening sessions at the college. Her move to Ogden, UT brought her to OWATC in August of 2007 as the part-time Pastry Chef for the Culinary department where she developed a standardized baking curriculum for the program. In September of 2009, Chef Hudak assumed the lead position in the Culinary Department and continues to develop the curriculum and improve the program to ensure a quality education for our students and bright prospects for the graduates’ employment.

Office Hours: Monday-Friday 7 a.m. – 3 p.m.