Culinary Education elevated

Details

Application Opens:

October 1, 2024 | Rolling Admissions

Classes Begin:

September 8, 2025 | The iconic Institute classroom

One-Year Cost:

Tuition Totals shall be calculated based on individual financial circumstances, prior year IRS Gross Income and Family size and netted against calculated scholarship. 

Externships:

2 Externship Phases | Paid professional experience

Class Size:

12 Students | Personalized learning

Location:

Sun Valley, Idaho | Mountain lifestyle at it’s finest

Unrivaled Culinary Education

 

Hands-On Learning

 

Instructional Modules consist of ten weeks of instruction, five days per week, and six hours per day.  The majority of this time will be spent in the kitchen learning and developing skills.  At the same time, there will be theory portions of each class where students will deepen their knowledge.  These classes will be delivered with a high level of intensity so as to mimic the pace of the industry and also maximize the student’s learning time.  Students will have coursework outside of class on most days.

 

Paid Externships

 

During the year-long program, students will complete two sixteen-week externships.  During each externship, students will work at a partner restaurant in the Wood River Valley and be compensated directly by their employer at a market rate. 

 

Affordable Approach

 

One of the tenants of the Sun Valley Culinary Institute is to provide a  strong foundational culinary education without undue financial burden.  As such, every student who requests financial assistance will be considered based on a combination of need and merit. 

 

Student Catalog

Check out the Catalog to learn more about: 

  • Coursework

  • Admissions Process

  • Tuition and Fees

  • Housing

  • Expectations

  • And more!

What you will learn

  • Kitchen essentials: sanitation, safety, organization, and terminology

  • Strong knife skills

  • Critical food evaluation and tasting

  • Basic butchery

  • Pantry skills (salads and hot/cold sandwiches)

  • Stocks, soups, and sauces

  • Cooking methods and how they apply to different foods

  • Menu executing with strong plating skills in a timely manner

  • Introductory baking and pastry

  • Storeroom operations and basic costing

  • Basic forcemeats

  • Basic sous-vide cooking technique

  • Basic front of house service

  • Soft skills: timing, teamwork, speed, multitasking, and professionalism

 

Course Highlights

  • Focus on skills and knowledge to successfully begin a career in the culinary arts.

  • Combination of kitchen classes at SVCI Institute and practical foodservice experience at local restaurants

  • Get paid while working during two different four-month externships

  • Classes meet five days a week, six hours a day, and are taught in an intense manner to mimic the professional environment pace

  • At the end of each class, students will make a lunch for themselves and community members—all of whom will eat together

  • Field trips to learn about sustainability, local products, and community food effort

chef-plates-dinner.jpg

Cooking well doesn’t mean cooking fancy

-Julia Child

Application Process

 

App Opens

October 1, 2024. Application accepted on a rolling basis. Earlier is better!

8 Weeks

Applicants receive notification within 8 weeks of application.

Financial Assistance

Accepted students determine need for financial assistance.

Guarantee Seat

Once accepted and financial assistance packet (when applicable) is received, you have 30 days to commit and make down payment.

Its Official

You are now enrolled! You will receive a student welcome packet and prepare for classes in September.