Professional Certification Course
Fast, Affordable, Nationally-Recognized
Enrollment is now open. Summer Session begins June 3, 2019.
In 12 Short Weeks, You’ll be Ready to Walk Onto the Line, in Any Professional Kitchen, Anywhere in the World.
The fastest, most affordable path to professional culinary arts certification
- No unnecessary classes or counting credit hours
- Centrally-located Salt Lake City learning center
- Nationally-recognized certification
- American Culinary Federation ™ (ACF) Recognized Quality Program*
- Most affordable ACF certification program in Utah
- Financial aid available to qualified students
Fire Your Passion for Cooking
& Stretch Your Skills Beyond Basic Knife Techniques
“I looked at other culinary schools but all of their programs were too long and I just didn’t have the time.After I found this program it took me about 2 weeks to decide to sign up. I needed to get a job that pays the bills and supports my family and this program looked like it had the shortest timeline and offered to teach me more skills than other schools.
Having the Certified Fundamentals Cook Certification gave me a head’s start on my culinary career and I was able to jump right into a prep chef position without having to work my way up. My boss knows that I have the skills and knowledge to do my job well.
I really felt supported by Rich, Diane and the rest of their team. I know they have my back and want me to succeed. Chef Greg taught me so well that I passed my certification test with a 92.2% and scored in the top 4% for the entire country! I couldn’t be more thrilled with my experience at SLICE.”
-Melissa, Certifed Fundamentals Cook™
Your world-class culinary arts transformation includes:
315 hours of culinary curriculum
- 180 hours of hands-on kitchen lab time
- 55 hours of lecture and demonstration time
- 40 hours of mini-internship time in working kitchens and networking with industry professionals
- 25 hours of dedicated recipe planning, break down, and implementation
- 15 hours of in-the-field connections with local culinary artisans and food purveyors
- Extracurricular activities above and beyond the core curriculum are available and encouraged
Beyond the back of the house – creating a savvy culinarian
Your culinary arts education also includes:
Recipe Concepting & Development
Menu Creation Strategies
Pricing Systems & Kitchen Proﬁtability
Culinary arts education guided by instructors with the reputation and
real-world experience to set you on the right path.
Owners & Institute Directors Diane & Rich Sheya
Chef & Institute Director Greg Reith
Learn in a 5-Star Culinary Arts Environment
The single instructor benefit
A single, lead culinary instructor is the core of the SLICE classroom format. This instructional format gives students a consistent style and presentationof culinary terms, concepts, and hands-on instruction. Occasional guest instructors add flavor and garnish to core educational lessons.
This proven educational format also helps build the relationship between instructor and student and allows the instructor to customize instruction for students.
Keep it small
By design, the SLICE Professional Certification in the Culinary Arts program offers a small student to instructor ratio. The small class size allows for individual attention, correction, and instruction for every student.
Professional, working kitchens
Access to professional-grade cooking tools, equipment, and facilities is a cornerstone to the Certification in the Culinary Arts program. Every student is given knowledge and instructional guidance to use every piece of equipment to its fullest potential.
The Professional Certification in the Culinary Arts Program is Open to Passionate Culinarians of all Types.
- No prior culinary experience required
- High school diploma or GED
- Food handlers permit
- 2 letters of recommendation
- $60 enrollment fee
- Interview with SLICE Directors
Financial aid and scholarships are available to qualified students.
“I’ve always enjoyed cooking for friends and family but I wanted to know more about gastronomy and the breakdown of food, I wanted to understand why it tastes the way it does and I wanted to know the science behind it. I wanted to pursue a real culinary education for the past 6 years but could never find the time or justify the cost for an international school.
I looked at a lot of programs before choosing SLICE, so many of them required too much time, cost too much or needed me to temporarily move to a different state or even country to attend their culinary programs. I have a family and living apart from them to get a culinary degree wasn’t something I felt like I could do.
When I found the SLICE program, I enrolled immediately. Chef Greg is amazing, he is very available and really listens and responds thoughtfully. He treats every question we throw at him like it’s the best question he’s ever heard.
The SLICE program really delivers on its value, I feel lucky to have found them. I feel qualified and capable of walking into any professional kitchen and I’m not sure I’d feel the same way if I went to a different school.“
-Kym, Current Student