Frequently Asked Questions....
How do the classes work? Each unit is comprised of eight four-hour sessions offered on consecutive Monday/Wednesday or Tuesday/Thursday evenings.
How many units are there? There are ten units and completion of all ten is required for a Culinary Arts Certificate.
If I can’t complete all 10 units, what do I get? The
University provides a certificate of completion for all work completed. These may be applied to a certificate program at a later date.
Where are the classes held? Classes are held in a state of-
the-art kitchen located on the University of Tennessee campus.
Are there required sequences of classes? Yes, the sanitation and kitchen skills series must be taken before all other units. However, baking may be taken out of sequence.
How much does it cost and how do I pay? Each unit is $450.00 and can be paid by credit card, fax, mail, or in person prior to the first day of instruction for that unit.
Are there any other costs? Yes, each participant must purchase the approved uniform, a professional knife and
utensils kit, and the approved text. These will cost approximately $400.00 and become the property of the
student.
Does completion of these units guarantee me a culinary job? No. However, trained culinarians are at a
premium in Tennessee and the instructors for the Culinary
Institute at the University of Tennessee are all working chefs who will assist you in gaining lucrative full-time positions.
Can I speak with some of the chefs before I enroll? Yes. Please provide your telephone number and the director,
Dr. Antun, will call you to make those arrangements.
What are the minimum admittance requirements? A high school diploma or a GED.
Important Facts To Remember
All classes start at 6:00PM and end at 10:00PM – if for any reason you can’t be here for these hours – arrive late, leave early- you should make prior arrangements with the Chef-Instructor food and supplies must be ordered.
Each student is expected to be in uniform for all classes ( except sanitation and equipment classes). Uniform consists of a institute chef’s jacket, check pants, dark, leather top work shoes. Uniforms can be purchased at the UT bookstore on campus.
The text is “ On Cooking” by Labensky and House. It can be purchased in the UT bookstore. The Sanitation course book and exam sheet can be purchased at the UT Bookstore. All other texts will be loaned from the university at no charge.
The tools will be available one week prior to the first cooking class at the UT bookstore.
Each culinary unit is registered for separately and paid for separately. We suggest that you register for the classes as early as possible so that we don’t run into an excess of students. Those who expect to take all 10 units in succession should indicate their plans to the director. Students who are completing a rotation will be given preference.
Parking – technically you’re not supposed to park in the driveway or the garage. If you have parked at a distance and want an escort to your car call the campus police from the office telephone or ask the chef instructor. Also there is an evening parking permit for $31.00 per year, available