Looking for accredited career colleges, technical schools, and universities in Utah offering Culinary Arts degrees. Culinary arts training will make you skilled at food preparation and pave the way for a future as a chef, cook, or caterer.
The Golden Spike linking the eastern and western segments of the Great Transcontinental Railway was driven into the railroad ties in Promontory Summit, Utah, linking East and West on May 10, 1869. And that's just one of the historic facts that will make your days at a Utah college or university interesting. Utah has a long and vibrant history, starting with tens of thousands of years of Native American settlement. The long wagon trains moving Americans west in the Gold Rush and beyond crossed Utah, and perhaps its most celebrated settlers were the Mormons, who found sanctuary at last in 1846, after many years of continued exile and oppression as they wandered across the country.
Today, the strong influence of the significant Mormon population makes Utah an industrious and self-reliant state, where neighbors look out for neighbors, and everyone does their best to make strangers feel welcome. Attending college in Utah is likely to be a memorable and valuable experience.
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The best chefs are creative artists whose medium is food. They bring together ingredients in both bold and subtle ways to make delicious edible creations. As with every artistic endeavor, the best culinary artists have something special that cannot be taught, but as is also the case with every artistic endeavor, excelling as a chef requires a great deal of training and skill development.
Education in the culinary arts is available at a variety of levels. A broad range of community-learning centers offer courses that are geared toward amateurs. Some colleges and universities offer more advanced training, some of which focuses especially on the science of food. Most prominently for aspiring professional chefs, there are culinary arts schools that focus exclusively on training professional culinary artists. Typically students at culinary arts schools are working toward an associate degree. In addition to classroom training, most chef training programs involve a strong out-of-classroom component, placing chefs-in-training as interns or apprentices in professional kitchens.
In the best kitchens, there are chefs working a variety of levels and with varying areas of focus. Some chefs specialize in entrees whereas others specialize in pastries and desserts. Some culinary artists focus even more intensely on one type of food, for instance, artisanal breadmakers. Recent graduates of culinary arts schools will begin at a low level in the kitchen and rather than creating their own dishes, will carry out the orders of the executive chef. Over time, however, they can develop their own recipes and can rise through the ranks to lead their own kitchens as executive chefs themselves.