The University of Tennessee, Knoxville


Culinary ProgramCulinary Cooking Program

UT Culinary Program


Chef
This full-time 12-week, 400-hour course prepares students for entry level positions in restaurants, hotels, catering and sales.
Call 865-974-3181 for more information.


Next Session Begins September 8, 2014
Information Sessions August 15 & 19.
Register Here
Ten reasons to enroll:

  • Learn from over 15 educators, chefs, caterers, beverage experts, restaurant owners, scientists and managers.
  • Train in a special classroom designed for culinary education.
  • Gain hands-on experience in multiple working and test kitchens.
  • Plan, produce and serve your own catered function.
  • Small class size allowing for personal attention.
  • Explore opportunities to start your own business from food trucks to catering and restaurants.
  • Discover numerous career paths in the food service industry.
  • Develop leadership and team-building skills.
  • Complete training in 12 weeks.
  • Flexible payment options.

Corporate Team Building:
Iron Chef-Style

Chef

Try this new recipe for building teamwork. Get fired up with your colleagues at this four-hour, fast-paced kitchen competition brimming with culinary adventure and fun.
More information!


UT Cooking Courses

Expand your culinary horizons, develop new skills, learn new flavors and make discoveries. We offer various programs for those looking increase their culinary knowledge. Click the links below to view our courses.

Cooking Courses

Wine and Beer Courses



BAKING

We offer a wide variety of courses from cookie and cake decorating to making bread, pies, and tarts. The instructor is Chef Heather Pennypacker. She was schooled at the Pennsylvania Academy of Culinary Arts and has worked at Deerpark Restaurant at Biltmore Estates, managing all aspects of the pastry department including desserts, breads, pastries, wedding cakes, specialty cakes, petits, cookies, etc.

CANNING

Explore the principles of home food preservation. This session focuses on preserving high-acid foods using a water-bath canner. You’ll receive instruction in basic food chemistry as well as hands-on canning experience. Instructors: Heather Kyle and Chris Sneed, UT Extension educators.

PSCC
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Knoxville, Tennessee 37996 | 865-974-1000
The flagship campus of the University of Tennessee System