Utah Valley University offers Utah’s broadest public-college option for students who want professional culinary training with meaningful baking and pastry coursework. The 62-credit Culinary Arts Associate of Applied Science is a full culinary degree rather than a pastry-only credential, but it includes ten credits devoted to pastry and baking plus an internship.
Quick Facts
| Item | Details |
|---|---|
| School | Utah Valley University Culinary Arts Institute |
| Location | Orem, Utah |
| Credential | Associate of Applied Science in Culinary Arts |
| Credits | 62 semester credits |
| Typical length | Four semesters on the published full-time plan |
| Format | Campus-based with a required internship |
| Baking coursework | Pastry and Baking Skills; Advanced Pastry Baking |
| Tuition | Use UVU’s current undergraduate tuition schedule; rates can change |
Program Overview
The AAS combines hands-on kitchen training with food-service management, sanitation, purchasing, menu design, nutrition, and hospitality. Students complete 53 credits in the discipline core and nine general-education credits. The program can suit students who want a wider culinary foundation while building professional baking skills.
The 2026–2027 UVU catalog lists 62 total credits and a four-semester graduation plan. Students should review the catalog and meet with a Culinary Arts Institute advisor before planning a start date.
Baking and Pastry Coursework
Two five-credit courses provide the clearest baking focus. Pastry and Baking Skills appears in the first semester, while Advanced Pastry Baking appears in the third semester. These courses sit within a wider sequence that also covers cooking skills, garde manger, restaurant production, menu design, purchasing, sanitation, and culinary management.
- CA 1170 Pastry and Baking Skills: five credits in the first semester.
- CA 2130 Advanced Pastry Baking: five credits in the third semester.
- CA 2820R Culinary Arts Internship: six credits of workplace experience.
- Supporting courses: culinary math, sanitation, nutrition, purchasing, menu design, and management.
Admissions and Matriculation
Students first complete Culinary Math and Food Service Sanitation with grades of C- or better. They also need current ServSafe certification, a minimum 2.0 GPA, and acceptance into the Culinary Arts Institute through its application process. UVU requires at least 20 credits completed through UVU and grades of C- or better in the culinary core.
Tuition and Additional Costs
UVU states that tuition and student fees are set by the Utah Board of Higher Education and may change. Students should use the university’s current tuition page for the correct term and residency status. Ask the program about knives, uniforms, ingredients, certifications, and other course fees before comparing the total cost with short certificate programs.
Career Preparation
The curriculum prepares students for entry-level and developing roles across restaurants, hotels, catering operations, institutional kitchens, and food-service businesses. The degree does not limit students to baking jobs, which can help graduates who want both pastry skills and the flexibility to work in general culinary operations or management.
Who May Find This Program a Good Fit?
UVU may fit students who want a college degree, a structured two-year plan, broad culinary training, and dedicated baking courses. Students who want a pastry-only program completed in a few weeks may prefer one of Utah’s private certificate options.
Questions to Ask Before Applying
- How many students enter the Culinary Arts Institute each term?
- What tools, uniforms, ingredients, and lab fees are required?
- Where do students complete the six-credit internship?
- How much of each baking course involves hands-on production?
- Can prior college credits satisfy any general-education requirements?