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One-Year Professional Program

Pursue Your Dream Career

IN CULINARY ARTS

1.

Sanitation, Safety, Organization & Terminology
Lettuce wraps filled with seasoned ground meat and served with a dipping sauce.
Chef instructing two culinary students on plating techniques.

2.

Soft Skills: Timing, Teamwork, Speed & Professionalism

One-Year Program

At Sun Valley Culinary Institute (SVCI), we are passionate about making professional culinary education accessible to everyone. Our program blends exceptional classroom learning with hands-on apprenticeship experiences in renowned restaurants throughout the Wood River Valley. This unique approach guarantees that every graduate is skilled and ready to succeed in the vibrant culinary industry.

Two culinary students focused on cooking tasks, wearing gloves and chef uniforms.
A culinary student focused on slicing meat in an apron and uniform

What You Will Learn

Our one-year program is meticulously designed to equip you with the skills and knowledge necessary for a successful career in the food service industry.

3.

Critical Food Tasting
& Evaluation
Chef and team plating multiple dishes in a professional kitchen.
Close-up of a chef slicing a lemon with a knife on a wooden board.

4.

Strong Knife Skills
& Basic Butchery

5.

Storeroom Operations 
& Costing
Culinary students preparing food at a commercial kitchen station under instructor supervision.
Chef demonstrating a dish to a group of adults gathered around a counter.

6.

Basic Front-of-House
Service

7.

Cooking Methods
Two culinary students focused on cooking tasks, wearing gloves and chef uniforms.
Overhead view of identical plated dishes featuring a colorful, gourmet salad.

8.

Menu Execution
& Plating Skills

9.

Introductory Baking
& Pastry
Overhead view of identical plated dishes featuring a colorful, gourmet salad.
Raw portions of ground meat arranged in a uniform pattern.

10.

Basic Forcemeats

11.

Stocks, Soups
& Sauces
Bowl of Thai red curry with vegetables and herbs on a wooden table.
Vacuum-sealed raw pork chops with rosemary and garlic.

12.

Basic Sous-Vide Cooking Techniques

13.

Pantry Skills
Shelf lined with labeled spice jars and seasonings in a kitchen.
Croissant sandwich filled with creamy chicken salad and herbs on a wooden board.

14.

Hot & Cold
Sandwiches

HOW IT WORKS

Our one-year program equips you with a solid skill set and introductory knowledge of the industry. You'll develop strong skills through intensive classes and gain real-world experience with paid externships at local restaurants. The SVCI Professional Program is your first step toward a successful culinary career. Our affordable unique approach to culinary arts combines hands-on classroom exeperience learning with paid work experience including:

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  • Two 10-week sessions of intensive learning

  • Two 4-month paid externships in local restaurants

  • Class Size: 12 Students

  • Classes Begin: September 2025

  • Cost: $15,000

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A chef instructing a culinary student on how to prepare a dish
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What I love about cooking is that it can bring people together and you know when a chef puts his heart into a meal, it's rewarding and that's what I hope to achieve.

Gianmarco Ortiz

Class of 2024

The school provided me with the opportunity to be the best professional (cook) and get better opportunities for me and my family

Aracely Prosopio Damian

Class of 2024

My time at Sun Valley Culinary Institute has exceeded my expectations...the staff here is top notch, and the instruction has been great. I've gotten everything that I thought I was going to and more.

Justin Cochran

Class of 2024

HAVE A QUESTION?

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