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

"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." —Jack Peters

Culinary Arts

Cooking Basics




Code: W21-236
Price: $59.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: TUESDAY, 5:30-8:30 pm
Start Date: MARCH 9, 2021
Fees: $59.00 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.  FOR SAFETY PURPOSES PLEASE WEAR CLOSED SNEAKERS OR SHOES AND NO OPEN TOE SANDALS IN THE KITCHEN DURING CLASS.  WE DEAL WITH HOT LIQUIDS, HEAVY PANS AND KNIVES.  THANK YOU.

ServSafe Certification




Code: S22-525
Price: $159.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: Wednesday/Thursday, 5:30-8:30pm
Start Date: July 28 & 29, 2021
Fees: $159.00
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 

ServSafe Manager Book with Answer Sheet (7th Edition) 7th Edition ISBN-13: 978-0134812335. Instructor Chef Colby Rottler, private chef and honor graduate of Johnson and Wales University Culinary Arts Program.

Scrumptious Italian




Code: W21-248
Price: $59.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: Tuesday, 5:30-8:30pm
Start Date: March 16, 2021
Fees: $59.00 plus $20 materials fee payable to the Instructor
Number of Class Meetings: 1 session

Course Description:

Prepare scrumptious Italian including Gingerbread biscotti, Italian wedding soup, sauce bolognaise, chicken piccata, Italian salad, meatballs and sausage with sauce and spaghetti, prosciutto and shrimp scampi and linguine. Recipes included.

Instructor: Chef Colby Rottler, private chef and honor graduate of Johnson and Wales University Culinarly Arts Program

THIS CLASS IS FULL /DO NOT REGISTER - Basic Cake Making & Decorating




Code: W21-260
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Wednesday, 5:30-8:30pm
Start Date: THIS CLASS IS FULL / DO NOT REGISTER - April 14, 2021
Fees: $59.00 plus $25 materials fee payable to the Instructor
Number of Class Meetings: 1 session

Course Description:

Learn how to bake vanilla chiffon cake, as well as make Italian buttercream. You'll learn how to properly frost a cake, also how to use various piping tips to create borders and writing to complete your cake!

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Davio's Restaurant at the Seaport in Boston. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

Healthy Cooking




Code: W21-255
Price: $59.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson & Wales University Culinary Arts Program.
Day/Time: Tuesday, 5:30-8:30
Start Date: March 2, 2021
Fees: 49.00 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.  Them 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.  ALL COOKING CLASSES STUDENTS ARE TO WEAR NO OPEN TOE SANDALS/SHOES PLEASE.

THIS CLASS IF FULL-sign up for second section 2/10- Decadent "Chocolate" Desserts




Code: W21-257
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Thursday, 5:30-8:30pm
Start Date: February 4, 2021 - CLASS IS FULL AS OF 1/27/21
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 session

Course Description:

THIS CLASS will be offered again on February 10th at 5:30-8:30pm.
Please scroll down to the culinary section and it will be the last class W21-257F on the culinary list.

Make rich and delicious dark chocolate molten cake; a real restaurant favorite as well as hand rolled chocolate truffles!

Instructor Bio: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Cuisine Chez Vous in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

Eclairs & Cream Puffs




Code: W21-258
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Wednesday, 5:30-8:30pm
Start Date: February 24, 2021
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 session

Course Description:

In this class you will learn how to make a popular crowd favorite, pate a choux shells, and a delicious pastry cream filling and decadent ganache.

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Cuisine Chez Vous in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

French Macarons




Code: W21-259
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Wednesday, 5:30-8:30pm
Start Date: March 3, 2021.
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 session

Course Description:

Learn how to make this French classic. Delectable almond macaron cookies, delicate gluten free cookies with various creams, curds, and jam sandwiched in between.

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Cuisine Chez Vous in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

Fancy Fruit Tarts




Code: W21-261
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Wednesday, 5:30-8:30pm
Start Date: March 17, 2021
Fees: $59.00 plus $25 materials fee payable to the Instructor
Number of Class Meetings: 1 session

Course Description:

Beautifully arranged fresh fruit tarts are stunning. You'll learn how to make two types of sweet tart dough crusts as well as pastry cream and frangipane almond filling for baked pear tarts.

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Davio's Restaurant at the Seaport in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

CANCELLED - Italian Pastry




Code: W21-262
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: Wednesday, 5:30-8:30pm
Start Date: CANCELLED - April 7, 2021
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 session

Course Description:

Learn to make Italian favorites like rich and creamy mascarpone based tiramisu as well as biscotti cookies to have with your coffee!

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Davio's Restaurant at the Seaport in Boston. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

COMFORT FOODS




Code: W21-256
Price: $59.00

Instructor: Chef Colby Rottler, Private Chef and Honor Graduate of Johnson and Wales University Culinary Arts Program.
Day/Time: TUESDAY, 5:30-8:30 pm
Start Date: MARCH 23, 2021.
Fees: $59.00 plus $20 materials fee payable to the Instructor
Number of Class Meetings: 1 Session

Course Description:

COMFORT FOOD - 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!  

Decadent "Chocolate" Desserts




Code: W21-257F
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: WEDNESDAY, 5:30-8:30PM
Start Date: February 10, 2021
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 Session

Course Description:

Make rich and delicious dark chocolate molten cake; a real restaurant favorite as well as hand rolled chocolate truffles!

Instructor Bio: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Cuisine Chez Vous in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.

Eclairs & Cream Puffs




Code: W21-258M
Price: $59.00

Instructor: Chef Phillip Caramello
Day/Time: WEDNESDAY, 5:30-8:30PM
Start Date: March 10, 2021
Fees: $59 + $25 material fee made payable to the instructor
Number of Class Meetings: 1 Session

Course Description:

In this class you will learn how to make a popular crowd favorite, pate a choux shells, and a delicious pastry cream filling and decadent ganache.

Instructor: With over 20 years of expertise in the pastry arts field .  Executive Pastry Chef Phillip Caramello currently works at Cuisine Chez Vous in Boston, Ma. In addition to having a extensive resume has also made tv appearances on Food Network’s Sweet Genius” and recently “Chopped Sweets” as well as featured on “Chronicle”. Chef Caramello will be delighted to shares his passion for baking with you.