Registration Open

Meal Prep

pexels meal prep ce


Family meals are an important part of life.  Modern schedules often don’t allow time for shopping, preparing, cooking, and cleaning. More restaurants are opening daily, encouraging fast food to be the norm. Not every day do we have to have a complicated, sit-down, formal dining room experience but eating normal food should be.

Join us in our newly remodeled, clean, professional kitchen and participate in preparing entrees with an assembly line to efficiently put together the upcoming week's meals.  for you and your loved ones. With this hands-on experience, you’ll see and recognize the ingredients going into your meal.  You'll assemble nutritious, attractive entrees from prepared ingredients to take home for the coming week. Either heat in an oven or microwave, saving you time and giving you a handmade meal that’s tasty and wholesome. Our Chefs get the most time-consuming parts of the cooking process done beforehand by planning, shopping, and prepping all the items for assembly of your week’s order. Gluten-free, dairy-free, and vegetarian options are available. 

October 21

Turkey club upside-down salad, assembled in a large jar upside down.  
Vegetarian or chicken Tortellini bake, assembled from various ingredients, spinach, cauliflower, mushrooms, carrots, onions, marinara, cheese, pesto. We recommend a rotisserie chicken to go with. 
Baked chicken lemon rosemary glaze, roasted carrots and roasted potatoes.
Swedish Meatballs over rice Brussel sprouts. 
Grilled salmon lemon grass rub, basmati rice, stir-fried vegetables.

October 28

Beef stew, roasted veg, simmered to reheat.
Grilled chicken, Caesar salad upside down jar.
Meat lasagna.
Butter chicken curry and rice.
Dijon salmon, mashed potatoes, asparagus.

November 4

Half-roasted chicken sage stuffing, roasted honey carrots, and roasted red potatoes.
Fried rice kit, including diced vegetables, egg-cooked rice, and a sesame sauce.
Ranch pot pie, beef, and gravy, vegetables topped with cheese potatoes
Thanksgiving turkey, cranberry, sweet potatoes, stuffing, Brussels sprouts, and, of course, gravy.
Sauteed pepper salmon, steamed potatoes, green beans, almondine.  

November 11

Grilled sweet and sour chicken legs and thighs, mustard potato salad, rotkohl.
Grilled salmon wild rice creamed spinach.
Pulled pork chipotle aioli, maple glazed sweet potato. 
Chili Verde black beans and rice roasted peppers and onion.

Instructor: Chef Don Donaldson is a seasoned Chef with a solid tenure in the food industry with a background in fine dining and large-scale cooking. 

Refund Policy

Individuals are responsible for canceling their registration should they not be able to attend. Refunds will not be issued for non-attendance. Cancellations received before the first day of class will receive a 100% refund. No refunds, in whole or in part, will be given on or after the first day of class.
Click here to learn more about our Refund Policy.

Books and Supplies

How to Register

Price: $59

Location: Logan Main

Date: April 11 - May 16

Time: 2 - 3 pm

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Registration Code


Class Dates Day Time Code Cost
Oct 21 Sat 3 - 5 pm CE41 0030 01 LC $115
Oct 28 Sat 9 - 11 am CE41 0030 02 LC $115
Nov 4 Sat 3 - 5 pm CE41 0030 03 LC $115
Nov 11 Sat 9 - 11 am CE41 0030 04 LC $115
Nov 18 Sat 3 - 5 pm CE41 0030 05 LC $115


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Our Mission

The mission of the Bridgerland Technical College is to deliver competency-based, employer-guided career and technical education to both secondary and post-secondary students through traditional and technology-enhanced

methodologies. This hands-on technical education provides occupational education, skills training, and workforce development to support the educational and economic development of the Bear River Region. 











Hours of Operation

Logan Campus - Main
Telephone: 435-753-6780

Student Services
Monday: 8 am - 4:30 pm
Tuesday: 8 am - 6 pm
Wednesday: 8 am - 6 pm
Thursday: 8 am - 4:30 pm
Friday: 8 am - 4 pm
Sat/Sun: Closed


Brigham City Campus
Telephone: 435-734-0614

Student Services
Monday: 7:30 am - 1 pm and 2 pm - 4 pm
Tuesday: 7:30 am - 1 pm and 2 pm - 4 pm
Wednesday: 7:30 am - 1 pm and 2 pm - 4 pm
Thursday: 7:30 am - 1 pm and 2 pm - 4 pm
Friday: 7:30 am - 1 pm and 2 pm - 4 pm
Sat/Sun: Closed


Logan Campus - Main . 435-753-6780
1301 North 600 West, Logan, UT 84321

Brigham City Campus . 435-734-0614
325 West 1100 South Brigham City, UT 84302