The Davis Technical College Culinary Arts program is equipping students with professional skills to transition into diverse food service careers, building upon a foundation of technical training established in the school's service professions division. Students in the program undergo intensive instruction in a recently renovated kitchen to prepare for roles in restaurants, hotels, and catering operations.
Comprehensive Culinary Curriculum
The curriculum is designed to move students from basic fundamentals to advanced professional applications. According to Davis Technical College course details, students begin with foundational courses such as Culinary I, which introduces knife skills and common kitchen equipment, and Sanitation and Safety, which focuses on preventing food-borne illnesses through proper food handling and equipment usage.
As Davis County News first reported, the program utilizes a modular approach where students progress through different levels of training. Instructor Chef Thomas Chapman noted that because students start at different levels, they often work on different modules simultaneously. This individualized progression allows a student to focus on specific areas, such as soups or baking, depending on their current stage in the program.
Advanced Technical Training
Beyond basic cooking, the program emphasizes the technical and mathematical aspects of the industry. Students study Culinary Math to learn how to cost recipes and develop yield formulas using fractions, decimals, and baker percentages. The curriculum also includes specialized training in meat fabrication, which involves breaking down proteins into specific cuts like thighs and drums, a technique student Isabelle Salvador identified as a favorite during her studies.
Advanced coursework is available through electives that allow students to specialize. These options include advanced baking, advanced proteins, and specialized modules like Garde Manger for cold kitchen preparation. The program's scope covers a wide variety of food preparation, including breakfast foods, soups, sauces, vegetables, grains, legumes, fruits, yeast breads, and desserts.
State-of-the-Art Facilities
The training takes place in a modernized facility. Chef Chapman confirmed that the college's kitchen was renovated last year, providing students with brand-new, state-of-the-art equipment, including convection ovens, tilt skillets, and specialized soup kettles. This high-tech environment is intended to mimic the stresses and workflows of a fast-paced professional kitchen.
Students also gain practical experience through the campus Culinary Cafe. The cafe serves both students and the public, operating Monday through Friday with specific hours for breakfast, lunch, and grab-and-go options. Some of the food served in the cafe is prepared by the students as part of their training, providing real-world application of their skills.
Expert Instruction and Mentorship
The program's instructors are professionals drawn from the culinary industry. Chef Chapman, who has 25 years of experience in restaurants ranging from hotels to Michelin Star fine dining in England, serves as an instructor alongside Emily Smalley, who specializes in baking, and Trevor Nelson.
This professional mentorship is a key component of the student experience. Isabelle Salvador, who began her culinary training while still in high school, credited the instructors as one of the best parts of the program. Salvador, who recently graduated high school in May, has already transitioned into a role working on the line at the college's cafe.
Enrollment and Costs
The program offers various pathways for different student demographics. Adult students can complete the 30-credit hour program in approximately 15 months at 18 hours per week, with estimated costs of $3,084 including tuition, fees, and materials. High school students can begin training as early as the 11th or 12th grade, provided they meet age requirements and complete necessary placement assessments.
While tuition is free for high school students, they remain responsible for certain fees and materials. Admission to the program requires passing specific placement assessments, including the Accuplacer Next Generation Reading and Math tests. However, previous high school or college transcripts may be used to waive some or all of these requirements.
Career Success and Outcomes
The success of the program is reflected in its student outcomes. Chef Chapman noted that the goal is to see students advance in the industry, citing former students who now operate their own food stands or work in Michelin Star restaurants in Chicago.
By mastering industry standards such as First In, First Out (FIFO) and Hazard Analyses Critical Control Point (HACCP), graduates are prepared for a wide range of employment opportunities. These include positions in hotels, resorts, healthcare facilities, and catering operations, ensuring the skills learned in the kitchen translate to long-term career success.
