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Uintah Basin
Technical College


Culinary Arts

Culinary Arts (990 Hours)

The Culinary Arts program at Uintah Basin Applied Technology College gives students real life experience working in the food service industry in a working restaurant environment.  Students will learn to prepare a variety of foods from soups, sauces, stocks, meat fabrication, vegetable preparation, proper cooking methods, and the basics of baking. Students will learn to develop their management skills and become familiar with inventory controls, food costing, understanding proper receiving and the flow of food and sanitation.  They will also gain an understanding of different types of table service and catering event setup pertaining to the front of the house.

Quick Facts
Tuition & Fees
Financial Aid
Career Overview
More Information
Gainful Employment
  • Culinary Arts is an open-entry/open-exit program
  • Culinary Arts is only offered at Roosevelt
  • Monday- Friday, 7:00 a.m. – 2:00 p.m.
  • Available to Adults and High School Students

Student Entrance Requirements

Math 8.0 Grade Level
Language 8.0 Grade Level
Keyboarding (30 wpm)

Students will be assessed using the Test of Adult Basic Education (TABE) or through high school or college transcripts. Students should contact the Career Center at 435.725.7103 or click here.

Culinary Arts:

Program Cost Estimate
Tuition: $1980*
Fees: $175
Books & Supplies: $229*

On-campus room & board: not offered

Tuition and fees are based on program completion in the hours specified for the program length. *Tuition and Books are subject to change.

There are Financial Aid opportunities for Culinary Arts.

Q. What financing options are available to help me pay for this program?
A. Financing for this program may be available through grants, scholarships, loans (federal and private) and institutional financing plans.

Wage Summary
Average Mid-Range Wage
$10.00 – $21.00/hr


Successful completion of the culinary arts program will prepare graduates to seek employment as hospitality professionals with strong emphasis on back of the house operations and the ability to manage front of the house needs. Graduates will also hold certification in sanitation from the National Restaurant Association. Some of the positions that may be obtained by graduates will be chefs, sous chefs, chef de cuisine, kitchen managers, restaurant managers, and chef de partie.

Skills you will learn:

  • Prepare a variety of soups, sauces, and stocks.
  • meat fabrication
  • vegetable preparation
  • Proper cooking methods
  • Baking basics
  • Culinary management skills
  • Inventory controls
  • Food costing
  • Understanding proper receiving, and the flow of food and sanitation.
  • They will also gain an understanding of different types of table service and catering event setup pertaining to the front of the house.


Q. How long will it take me to complete this program?
A. The program is designed to take 38 weeks to complete.

For specific course requirements or for more information contact a Culinary Arts Instructor:

Chef Chris Taggart, CEC:
Chef Trevor Nelson:


Placement Rate Methodology:
Following is a list of allowable exclusions for determining placement rate.
Allowable Exclusions  A.   Students who transferred to another program within the institution;  B.   Students who received a 100% refund of tuition after withdrawal from the program or those who stopped attending class after the first day; C.   Students documented to be unavailable to earn a credential in their programs OR to gain employment in the field/related field due to situations such as pregnancy, other serious health-related issues (physical/mental/behavioral), caring for ill family members, incarceration, death, etc. D.    Secondary students (Some institutions may be required to report completion rate data for secondary students on a separate form.)

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