Associate of Applied Science in Culinary Arts

Utah Valley University, located in Orem, Utah, is a dynamic public institution committed to accessible, career-focused education. Established in 1941, UVU serves approximately 40,000 students, including about 900 international students, and offers a wide range of undergraduate and graduate programs across business, technology, arts and sciences. The university is known for its student-centered approach and emphasis on engaged, experiential learning to prepare graduates for professional success.

UVU provides hands-on learning through applied labs, internships, cooperative education and community partnerships that connect students with employers in the Mountain West region and beyond. Faculty prioritize teaching excellence and practical skill development, while campus resources support entrepreneurship, research and professional development. The university’s comprehensive program offering and career services help students move directly into the workforce or pursue further study.

International students benefit from targeted advising, orientation services and language support to ease academic and cultural transitions. UVU’s active student life and mentoring programs build networks and leadership experience, while career centers assist with job placement and internship searches. Prospective applicants should review admission criteria, program schedules and scholarship options, and contact international student services for guidance on visas, housing and academic planning.

The Associate of Applied Science in Culinary Arts at Utah Valley University is a hands-on program for students who want to become professional chefs or bakers. This two-year degree helps students develop their cooking and baking skills. The program's small classes and industry-based learning give students the attention and experience they need.

The curriculum covers key areas like cooking and baking, customer service, business management, marketing, and food safety. Students learn how to apply these skills in real-world settings, such as restaurants and food service establishments. They also study menu planning, nutrition, and purchasing management.

Graduates of this program can become executive chefs, pastry chefs, restaurant managers, food service directors, or catering managers. They can work in hotels, restaurants, schools, or private companies. The skills they learn in this program help them succeed in the food service industry.