Culinary Arts
Learn all aspects of high-end cooking, baking, dining, catering, and management, training under world-class chefs to master the tricks of the trade and make your mark in the culinary world!
Completion Rate: 100%
Placement Rate: 100%
Median Income: $59k
Program Overview
Learn More About Our Accredited Culinary Arts Program
Dixie Technical College’s Culinary Arts program offers hands-on training for aspiring chefs, bakers, and food service professionals ready to thrive in commercial kitchens. Taught by industry seasoned chefs, students master the art and science of high end cooking and baking. Whether your dream is to work in a Michelin starred kitchen, run your own bakery, or manage upscale catering events, this program opens the door to a world of opportunity!
Through immersive instruction in kitchen operations, food safety, and fine dining standards, graduates leave with the skills, confidence, and certifications to land fulfilling culinary jobs or launch their own ventures in the food industry.
As a student of this program, you will:
- Learn kitchen sanitation, food safety, and ServSafe principles
- Practice baking skills: breads, muffins, cakes, cookies, custards, sauces & more
- Master foundational cooking techniques used in fine dining
- Understand how to plan and execute banquets, buffets, and catered events
- Train in commercial kitchen environments with real-world equipment
Attainable Certificates Include:
- Accredited Dixie Technical College Certificate
- ServSafe Food Handler and Manager Certification
This Program Prepares You for Careers Such As:
- Chef & Head Cook – Median Income $59k year, with top earners at $94k year.*
- Food Service Managers – Median Income $63k year, with top earners at $101k year.*
- Baker – Median Income $34k year, with top earners at $47k year.*
*Source: careeronestop.org
Total Tuition and Course Fees:
$7,191.00
Scholarships and Grants Available
Program Length:
11 Months
Credit Hours
38
Upcoming Start Dates:
January 25, 2027 | 8:00am – 2:00pm | Mon – Thu (+3 online hrs/week)
Need more information?
435.674.8400
Culinary Arts
Program Description
The Culinary Arts program prepares students by teaching the fundamental principles and techniques of professional cooking and baking. Students learn through classroom lectures, guest speakers, presentations, and hands-on activities for commercial kitchens. Students learn, develop, and test their skills by using different cooking methods to cook vegetables, starches, proteins, soups, sauces, and many other foods. They also develop and test their skills in baking breads, cakes, cookies, pastries, pies, and more.
Attendance Standard: This program has a minimum attendance standard of 90%.
Learning Objectives
- Receive state-approved food safety management certification.
- Demonstrate kitchen safety in a professional environment.
- Define key culinary terms, processes, and methods.
- Demonstrate customer service and guest hospitality.
- Demonstrate professionalism through repetition by preparing and plating foods daily.
- Preparing classic dishes using appropriate cooking principles.
Culinary Arts Courses (38 Credit Hours)
TECA 1000: Sanitation and Safety – 1 credit hour
TECA 1010: Introduction to Culinary Arts – 1 credit hour
TECA 1020: Culinary Math – 1 credit hour
TECA 1100: Culinary I – 3 credit hours
TECA 1110: Culinary Techniques – 3 credit hours
TECA 1200: Soups, Stocks, and Sauces – 3 credit hours
TECA 1400: Garde Manger – Cold Kitchen – 3 credit hours
TECA 1500: Baking I – 3 credit hours
TECA 1120: Culinary II – 3 credit hours
TECA 1125: Culinary III – 2 credit hours
TECA 1140: Culinary Advanced Skills – 2 credit hours
TECA 1605: Baking II – 3 credit hours
TECA 1710: Restaurant Practical I – 3 credit hours
TECA 1715: Restaurant Practical II – 3 credit hours
TECA 1720: Banquets and Catering – 3 credit hours
TECA 1805: Job Seeking Skills – 1 credit hour
Accreditation
Dixie Technical College is accredited by the Commission of the Council on Occupational Education. Accreditation by COE is viewed as a nationally-honored seal of excellence for occupational education institutions and denotes honesty and integrity. Information regarding accreditation may be obtained at:
Council on Occupational Education
7840 Roswell Road, Building 300, Suite 325
Atlanta, GA 30350
Telephone: 770-396-3898 Fax: 770-396-3790
council.org
Cost Overview
Tuition at Dixie Technical College Is Affordable
Tuition & Fees must be paid before registering for class unless a payment plan or other funding options have been approved and signed. Information is subject to change without notice.
Tuition is waived for High-School students, however they are still responsible for course fees and additional costs.
Total Tuition and Course Fees:
$7,191.00
Additional Costs:
$45 – Textbooks (Optional – See Instructor)
$550 – Knife Kits & Uniforms (Required)
$463.50 – Text Books (Required)
Need help paying for college?
Learn about Scholarships and Grants and how to apply for Financial Aid by using the links below.
Cohort Start Dates
Upcoming Start Dates and Class Times for This Program
Program Length:
11 Months
Education Verification
Provide a copy of one of the following: High School Diploma, High School Transcript showing graduation date, GED, Associate’s Degree, or Bachelor’s Degree.
Testing Requirements
Each program has specific testing score requirements for admission. The scores are listed in the drop-down tabs below. You may be exempt from taking the Accuplacer Entrance Assessment if you provide proof of one or more of the following:
- Qualifying ACT or SAT scores (see drop-down tabs below)
- College coursework (MATH 900+ and ENGLISH 1000+) with a grade of B- or higher
- An Associate’s, Bachelor’s, or Master’s degree
If you do not meet one of the above criteria, click here to schedule your Accuplacer Entrance Assessment.
Accuplacer Qualifying Scores:
Math – 235
Reading – 245
English – 235
ACT Qualifying Scores:
Math – 14
Reading – 15
English – 14
SAT Qualifying Scores:
Math – 350
ERW – 280
Proof of Valid Photo ID
Professional Goal Statement
Application Fee
$0 for all applicants.
Physical Expectations
Physical Expectations:
Physical Abilities
Lift up to 50 lbs., stand/walk for long periods, use hands for tools, and bend, kneel, climb, or balance as needed.
Sensory Skills
Taste, smell, see (close/distance/color/depth), hear, and speak clearly to follow instructions and ensure food quality.
Communication & Comprehension
Read, understand, and follow written and verbal directions accurately.
Work Environment & Equipment
Safely operate kitchen tools/equipment and work in hot, cold, loud, humid, or slippery environments with exposure to chemicals and open flames.
Professional & Behavioral Readiness
Perform under pressure, manage personal conditions responsibly, work respectfully with others, and comply with health and safety standards (food handling of all types including whole-animal protein fabrication).
Application Review
After successfully completing and submitting the above requirements, the College will perform an application review. Students will be emailed regarding their acceptance status.
To get started on these requirements begin an application.
What You Can Become
Chef & Head Cook
Learn more about this field. Find things like job outlook, expected salary, and many other job specific stats.
Food Service Manager
Learn more about this field. Find things like job outlook, expected salary, and many other job specific stats.
Baker
Learn more about this field. Find things like job outlook, expected salary, and many other job specific stats.
Student Reviews
See What Culinary Arts Students Have to Say
Steps to Take
Follow these steps to start your journey at Dixie Tech! Many classes have a waitlist or fill fast, so getting started as soon as possible is recommended.
Dixie Tech
Find a Program or Take a Campus Tour
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Complete Your Online Application
Begin the application process and get one step closer to your journey at Dixie Tech!
Apply for Financial Aid & Scholarships
Work with our advisors to apply for Financial Aid and learn about Scholarship options.
Tour Campus & Classroom
Dixie Technical College is located atop Tech Ridge overlooking downtown St. George. Please stop by and learn a little more about a program that you might be interested in. While here don’t forget to check out the Campus Tech Ridge Cafe to grab some lunch and ask about the specials prepared by our world class Culinary Arts students.
Industry Expert Instructors
Our industry-leading instructors, equipped with years of experience and knowledge, are prepared to mentor and guide the next generation of culinary experts.
Chad Luethje
Chef Chad brings over 25 years of culinary experience leading kitchens at luxury resorts and spas like Enchantment Resort, Teton Mountain Lodge, Red Mountain Resort, and Miraval Resort. He has appeared on TV shows including Dr. Oz, Giuliana & Bill, and The Doctors, contributed to cookbooks, and presented at the James Beard House. Chef Chad is passionate about cooking, mentoring, business, and human resource management.
Jared Painter
Chef Jared is a graduate of Le Cordon Bleu, Paris, and a business Degree holder. He brings over 20 years of Experience in international and local cuisines. He has served as Executive Chef, Corporate Chef and Owner of Local Restaurants and overseen openings and worked in 4 and 5 Diamond properties in Utah and Jackson Hole, WY. He oversaw 14 restaurant openings locally and was a Best of State winner for 5 consecutive years. He loves guiding and teaching and is preparing students to be future focused and career ready.
Benjamin Dinsmore
Chef Ben, a Johnson & Wales University graduate, has excelled as an Executive Sous Chef, Chef de Cuisine, and Executive Chef in top markets nationwide. A long-time American Culinary Federation member, he holds certifications as a Chef de Cuisine and Culinary Educator. He has participated in James Beard and Michelin acquisition teams and competed at food and wine shows across the southeast. Passionate about mentoring, Chef Ben is dedicated to developing aspiring chefs into future industry leaders.
Culinary Arts Industry Partners
Dixie Technical College's OAC program collaborates closely with industry partners, ensuring that its curriculum remains highly relevant and applicable to the dynamic demands of the modern workplace.
Contact a Culinary Arts Advisor
Questions about this specific program? Maybe a question about Dixie Tech? Our advisors are here to help.
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