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So you think you can cook? Maybe your football buddies rave every time you fire up the grill or your family begs you to bring your signature peach cobbler to the annual reunion. You secretly toy with the idea of going to culinary school every time you watch 'Cupcake Wars' but you aren't sure what's on the menu. We caught up with the faculty of Park City Culinary Institute (PCCI) to get the scoop on the foods students learn how to make in their upcoming Winter program.

1. Puff Pastry

Move over Pepperidge. Enter Pâtisserie. Under the direction of top pastry chef, Mary Cech,

PCCI students will make puff pastry dough from start to finish. Warning, it can take up to 3 days but it's well worth the effort.

2. Savory Tart

Easy entertaining due to the popularity of frozen savory tarts such as mini quiches. Culinary students learn how to take it up a notch and make savory tarts from scratch.

3. Hollandaise Sauce

The foundation of French cooking is in the preparation of stocks and classical sauces known as the five French Mother sauces: Tomato, Béchamel, Velouté, Brown Sauce and Hollandaise. Hollandaise sauce served with eggs benedict is made with a base of egg yolks and clarified butter.

4. Mayonnaise

For hobby chefs, condiments are something you find on aisle 8 of your local grocery store. Professional chefs know how to prepare condiments like mayo from their raw ingredients.

"Culinary students will learn active and passive cooking so they properly execute the preparation of the courses. While the potatoes are passively boiling, students will be actively making mayonnaise to later dress the potato salad," said Houman Gohary, PCCI Instructor and Good Karma restaurant owner.

5. Duck Confit

Duck confit is a dish from the heart of France made with duck's leg. "Culinary students learn the beautiful art of presentation and centuries-old process of preservation," said Laurie Moldawer, PCCI founder and CEO. Duck confit is salt curing with other herbs and then slowly cooking it in its own rendered fat.

6. Gravlax

You can always tell a professional chef by the way they handle a knife. Culinary students learn proper knife technique including how to cut an onion, debone chicken and filet fish. Gravlax is fileted salmon rubbed in salt, sugar and dill. The dill gives gravlax its distinct, fresh Nordic flavor.

Prospective culinary students can enroll in one of two Winter programs at Park City Culinary Institute located at the Deer Valley Club. The venue has a demonstration kitchen, large dining area and patio for outdoor classes and tastings.

The dates of the upcoming Winter programs are November 24 through February 11, and December 4 through March 7. One track meets Monday, Tuesday, Wednesday from 9 a.m. to 3 p.m.; the other meets Thursday, Friday and Saturday from 9 a.m. to 3 p.m. Tuition is $9,500 plus knives and uniform. Applications are due October 1, 2014.

Founded in 2012, Park City Culinary Institute is a professional culinary school based in Park City, Utah. The school offers 8 and 12 week professional certification programs in the culinary arts, as well as team building opportunities, catering, private dining experiences and special events. For more information, visit: http://www.ParkCityCulinaryInstitute.com or call 435.659.5075.