CULINARY ARTS CERTIFICATE PROGRAM

Complete 55 hours of Upper Cape Tech culinary courses and earn a Certificate in Culinary Arts!

    You must successfully complete the following classes:
  • ServSafe Certification
  • Cooking Basics.
Add any electives of your choice to complete the 55 hours needed for your Culinary Arts Certificate.

Tuition: Approximately $600 depending upon the classes you select plus $10 registration fee per semester and food fees payable to the instructor

PASTRY ARTS CERTIFICATE PROGRAM

Complete 55 hours of Upper Cape Tech culinary courses and earn a Certificate in Pastry Arts!

    You must successfully complete the following classes:
  • ServSafe Certification
  • Baking 101
Add any pastry and bread electives of your choice to complete the 55 hours needed for your Pastry Arts Certificate.

Tuition: Approximately $600 depending upon the classes you select plus $10 registration fee per semester and food fees payable to the instructor

"As a graduate of the Certificate Program in Culinary Arts at UCT, I can attest to the quality of their training. The instructors were very professional. I found that their professionalism was beyond extraordinary and the facilities at the school were as good, if not better, than any commercial restaurant." óJack Peters

Culinary Arts

Comfort Food




Code: W17-256
Price: $29.00

Instructor: Chel Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: Tuesday 5:30-8:30 PM
Start Date: February 14, 2017.
Fees: $29 plus $20 Cash Material Fee Payable to Instructor.
Number of Class Meetings: 1 session

Course Description:

Through participation and demonstration, students will learn to cook several different comfort foods, including chicken nuggets, baked macaroni, appetizers, vegetables and more. Enjoy what you prepare!

Fabulous Fish Dinner




Code: S18-202
Price: $29.00

Day/Time: Monday 5:30-8:30pm
Start Date: JULY 31, 2017.
Fees: $29 plus $15 Material Fee payable to the Instructor
Number of Class Meetings: 1 Session

Course Description:

Gluten and Lactose Free eating can be delicious. Learn to cook white wild caught fish with grilled organic vegetables and wild rice. Instructor: Manual Andrade, Cooking Special Diets for over 5 years.

Basic Cake Decorating




Code: W17-221
Price: $39.00

Instructor: Gigi Ceribelli
Day/Time: Tuesday, 5:00 - 9:00 PM
Start Date: CLASS IS FULL - April 25, 2017.
Fees: $39.00 plus $20 materials fee payable to the Instructor
Number of Class Meetings: 1 Session

Course Description:

BASIC CAKE DECORATING CLASS IF FULL- You will learn basic cake decorating including some basic piping techniques. You will take home a cake filled and decorated with buttercream.

Sweet & Savory Seasonal Pies - CLASS IS FULL AS OF 3/16/2017




Code: W17-243
Price: $29.00

Instructor: Tina Harkin, Caterer (The Pleasing Palate), attended the Culinary School of Casa Ombuto in Poppi, Italy.
Day/Time: Monday 5:30 - 8:30 PM
Start Date: CLASS IS FULL AS OF 3/16/2017 - APRIL 10, 2017.
Fees: $29 plus $20 cash material fee payable to the Instructor
Number of Class Meetings: 1 session

Course Description:

Make your own pies: Apple, Pecan and Pumpkin pies with a crust that is so easy and delicious that your guests will not believe you made it.

ServSafe Certification




Code: S18-525
Price: $125.00

Instructor: Bill Ceribelli, Registered ServSafe Proctor & Certified ServSafe Instructor
Day/Time: MONDAY, 5:30-8:30 PM
Start Date: JULY 10 & 17th, 2017
Fees: 125.00
Number of Class Meetings: 2 sessions

Course Description:

This course is designed for the initial certification of food service managers. It will prepare you for the ServSafe exam which will be at the end of the second session. Students will need to purchase the following textbook: ServSafe Manager Book, 6th Edition, English. SKU: ESX6 ISBN: 978-1582802992. Book is available at https://www.servsafe.com/access/SS/catalog/productdetail/ESX6R. Answer sheet required for test is included with book.

Cooking Basics




Code: S18-236
Price: $29.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: MONDAY 5:30-8:30 pm
Start Date: JULY 10, 2017.
Fees: $29.00 plus $20 materials fee payable to the Instructor
Number of Class Meetings: 1 Session

Course Description:

This class will demonstrate different cooking techniques. (sauteing, grilling, boiling, simmering, baking, and roasting). Learn how to use herbs and spices. Knife skills will be practiced. Prepare appetizers through desserts. There will be all new recipes to define techniques, methods, and tastes for the participants. Bring containers to take home what you have prepared.

Healthy Cooking




Code: S18-255
Price: $29.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: MONDAY, 5:30-8:30
Start Date: JULY 17, 2017
Fees: 29.00 plus $20.00 cash materials fee payable to the instructor
Number of Class Meetings: 1 Session

Course Description:

This cooking class will introduce the participants to a low calorie, healthy way to cook. The class will demonstrate cooking methods using local ingredients along with herbs and spices to add great flavors. You will prepare appetizers, salads, soup, entrees, along with vegetables and a starch. The meal will finish with a low calorie, great tasting dessert. Discussion will be on how to lower calories and retain taste in recipes. Bring containers to take home great food you prepared.

Southern New Orleans Cooking




Code: S18-833
Price: $29.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson and Wales University Culinary Arts Program.
Day/Time: MONDAY, 5:30-8:30 PM
Start Date: JULY 24, 2017.
Fees: $29 plus $20 Cash Material Fee Payable to the Instructor
Number of Class Meetings: 1 Session

Course Description:

NEW! SOUTHERN NEW ORLEANS COOKING - Learn to cook favorite New Orleans dishes such as Jambalaya, dirty rice, red beans and rice with smoked sausage, chicken andouille gumbo, sauteed shrimp Po-Boy and warm bread pudding with whiskey sauce.

Complete Beef Dinner: Gluten & Lactose Free




Code: S18-203
Price: $29.00

Instructor: Manual Andrade
Day/Time: Monday, 5:30-8:30pm
Start Date: AUGUST 7, 2017.
Fees: $29.00 Plus $15 Material Fee Payable to Instructor.
Number of Class Meetings: 1 Session

Course Description:

Enjoy a complete delicious meal that is also healthy, gluten and lactose free. Learn to prepare grass-fed Beef along with Quinoa and baked French Fries made from whole potatoes seasoned to please. Instructor: Manual Andrade, Cooking Special Diets for over 5 years.

BARBIE CAKE




Code: S18-226
Price: $39.00

Instructor: Gigi Ceribelli
Day/Time: Wednesday, 5:00-9:00pm
Start Date: JULY 19, 2017.
Fees: $39.00 plus $15.00 material fee payable to the Instructor
Number of Class Meetings: 1 session

Course Description:

NEW! BARBIE CAKE! Description: Learn how to make this cute sculpted Barbie Cake and fondant. This is a demonstration only class. The cake will be cut at the end of class and the students will take home a piece of cake as well as the recipes for the cake and butter cream used to make the cake. Instructor: Gigi Ceribelli. Plus a $15.00 dollar materials fee payable to the Instructor.

CUPCAKE DECORATING




Code: S18-834
Price: $39.00

Instructor: Gigi Ceribelli
Day/Time: Wednesday, 5:00-9:00pm
Start Date: JULY 12, 2017.
Fees: $39.00 dollars plus $20.00 material fee payable to the Instructor.
Number of Class Meetings: 1 session

Course Description:

NEW! CUPCAKE DECORATING. IN this hands on class, you will learn a variety of decorating techniques that will add a personal touch to your cupcake creations. The class will begin with a baking demonstration in which the instructor will show you the secrets to making perfectly moist cupcakes. Then the real fun begins - decorating cupcakes that are yours to take home. You'll learn how to work with butter cream and royal icing as well as sculpting rolled fondant into flowers and bows. Instructor: Gigi Ceribbelli. Fee: $39.00 plus $20.00 material fee payable to the Instructor.