4600 South Redwood Road Salt Lake City, UT 84123 801-957-7522
Student Services Hours: Monday - Thursday: 8 am - 7 pm | Friday: 8 am - 4:30 pm Enrollment Info:801-957-4073
Course Numbering Information:
Courses at SLCC are identified by an alphabetic prefix (two to four letters) followed by a four-digit number. Numbers beginning with a “1” generally indicate a course designed primarily for freshmen (such as ENGL 1010); numbers beginning with a “2” generally indicate courses designed primarily for sophomores (such as MATH 2010); numbers beginning with a “0” generally indicate preparatory courses that are non-transferable (such as WRTG 0990).
Culinary (SAT)
KCUL 0161 - Baking & Pastry Station
Contact Hours: 135 This course focuses on the development of baking applications in specialized categories for the retail, commercial, or institutional baking industry. Guided practice develops multi-step proficiency with quick-breads, yeast-breads, pies, tarts, pastries, cakes, cookies, custards, creams, icings and dessert sauces. Assembling and decorating will also necessitate introductory gum paste, marzipan, sugar and chocolate work involved with miniature tarts, pastries, cakes and cookies and specialty desserts. Baking science fashions expertise with changing formulas for more healthful eating, or for those with food allergies or sensitivities as well.
Contact Hours: 135 Industry troubleshooting requires competent observation of multiple reactions between ingredients, changes in ingredients and/or processes, the effects of heat transfer and the influence of technique. Instead of simply following a recipe this is an applied examination of the discipline of baking, how each of the major ingredient groups, including sweeteners, fats, milk and leavening agents, affect finished baked goods. Equivalent expertise involves applications for using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies or health concerns.
Prerequisite:KCUL 0161 Semester: All Additional Course Fee Required
Contact Hours: 60 Course focus is on minimally kneaded, refrigerator retarded, high hydration doughs. Key characteristic of artisan bread is the use of pre-ferments and starters. Examples of skills include fermentation, hand molding, oven management, nutritional and cultural research related to practice. Examination of crumb results in a more irregular hole structure due to the long fermentation time, higher hydration levels and care in handling. There is also almost universal agreement on the use of deck or hearth ovens as well as steam resulting in a thick brown crust.
Prerequisite:KCUL 0162 Semester: All Additional Course Fee Required
Contact Hours: 48 To study and replicate European Cakes, Tortes and classical celebration cakes that are rich, usually multi-layered, cakes that are filled with whipped cream, buttercreams, mousses, jams, or fruits. Types of cakes
include gateau, flans and tarts, Pithiviers, St. Honoré, Sacher, Black Forest, Dobos, Croquembouche, Bûche de Noël, Tres Leches, Mille-feuille (Napolean), Dacquoise, Panettone, Pavlova and Tarte Tatin. Cake is also often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. They are the perfect compliment for any occasion, whether formal or casual, business or social.
Contact Hours: 30 This course introduces plated desserts, typically served in restaurants and hotels, which contain several elements that contribute to the flavor and presentation of the dessert. How each dessert will be served, who will prepare (plate) it, and who will serve it are additional considerations when writing a menu.
Contact Hours: 30 This course will focus on Petit Secs such as Calisson, Macaroon, Mendiant, Butter Tea, Tuiles or Madeleine cookies, Puff or Choux Pastry items such as Palmiers, Paris-Brest, Parlines or mini Eclairs, and Petits Fours such as tiny iced cakes and tarts. Candy varieties will be studied by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used. Theory and practice includes Gum paste and Fondant, Chocolate, Tallow, Dough and Sugar Sculptures for Pièce montée for Competition or Display.
Prerequisite:KCUL 0165 Semester: All Additional Course Fee Required
Contact Hours: 48 To acomplish station cookery objectives this station concurrently teaches learners how to identify, receive, store and fabricate different varieties and market forms of proteins such as poultry, fish, shellfish, and various meats.
Contact Hours: 48 In this station, learners will be responsible for the production and service of hot foods such as entreés. From braising veal shanks to pan-frying fish, learners will learn ten cooking techniques that can be used for the rest of their culinary career.
Contact Hours: 175 Although Cooperative Education Objectives may vary slightly between different work locations or participating organizations, all program objectives must be related to the course registration.
KCUL 0200 - Final Review & Certificate Preparation
Contact Hours: 16 The Commercial Cook or Commercial Baker certificate is included in NOCTI’s Job Ready assessment series. Job Ready assessments measure technical skills at the occupational level and include items which gauge factual and theoretical knowledge using both a written and performance component.
Contact Hours: 30 Expectations for nutritious menu choices are increasing as foods prepared outside of the home count for one third of the calories and one-half of the money consumers spend on food. This trend means larger numbers of people are looking for dishes where nutrients are present, specialized needs can be accommodated and increasingly complex questions about the foods on their menus can be answered.
Contact Hours: 30 To evaluate styles of leadership, communication and human relations skills that develop mutual respect and sustain the employee teams required to meet property goals. Highlights include the budgeting, planning, time management, modeling, mentoring, delegation, corrective as well as evaluation skills required for a journeymen transitioning to a personnel manager.
Credits: 3 An introduction to dance as a means of cultural expression. Multi-cultural dance in America is explored, with analysis of how divergent traditions have survived in spite of social and cultural pressures. No dance experience required.
Credits: 3 The purpose of this course is to examine the interconnectedness of art, dance, music, and theater through lecture, observation, participation, attending performances, discussion, analysis, and writing. Students will investigate the elements of each art and the common threads within the creative process to develop an informed appreciation for their own artistic values.
Credits: 3 An introduction to basic ballet movement, technique, theory, history and terminology. Reading, writing, and concert attendance are part of this course.
Credits: 2 The second semester study of ballet technique, theory, and terminology. Emphasis is on learning and applying kinesiological basics for lifelong participation in dance.
Recommended Prerequisite:DANC 1100 or instructor approval Semester: All
Credits: 3 Intro to modern dance movement, technique, theory and history. Basic dance elements of time, space, shape, and energy are introduced with emphasis on locomotor skills and movement expression. Reading, writing, and concert attendance required.
Credits: 2 The second semester study of modern dance technique, theory, and terminology. Emphasis is on learning and applying kinesiological basics for lifelong participation in dance.
Recommended Prerequisite:DANC 1200 or instructor approval
Credits: 3 An introduction to jazz movement, technique, terminology and history. Classical and contemporary jazz rhythm and style are explored. Reading, writing, and concert attendance are part of this course.
Credits: 2 Intermediate study of jazz dance technique, theory, and terminology. Emphasis is on learning and applying kinesiological basics for lifelong participation in dance. Jazz I or instructor’s approval is required.
Prerequisite:DANC 1500 or instructor approval Semester: All
Credits: 3 The purpose of this class is to explore the history, theory, technique, rhythms and artistic context of the American vernacular art of tap dancing on a beginning level. Rhythm, coordination and precision of sound are emphasized. Reading, writing and concert attendance are part of this course.
Credits: 2 The second semester study of tap dance technique, theory, and terminology. Emphasis is on continued coordination, clarity and precision of sound, to produce sound patterns of increasing complexity and applying kinesiological basics for lifelong participation in dance.
Prerequisite:DANC 1580 or instructor approval Semester: Fall & Spring
Credits: 1 Guided exploration in the elements of dance for the creative development of personal movement repertoire, spontaneous group interaction and choreographic skills.
Recommended Prerequisite:DANC 1200 or instructor approval Semester: All
Credits: 1 Offers experience and opportunity in performance, choreography, and production for the enjoyment and creative expression of the members, and for the enrichment and entertainment of the College and community.
Credits: 3 This course applies Anatomy, Kinesiology, Bartenieff Fundamentals and basic principles of Laban Movement Analysis to develop physical awareness, movement efficiency, and a sense of connection in the body. The class makes application to the areas of dance, sport, theater, somatics, performance, and psychology by developing integrated and harmonious movement patterns in the body.
Credits: 2 The third semester study of tap dance technique, theory, rhythms and terminology. Emphases is on increasingly complex rhythms, time steps and movement phrases.
Recommended Prerequisite:DANC 1590 or instructor approval Semester: All
Credits: 3 This course presents an applied model of teaching dance education, including information necessary to plan, organize, and deliver effective learning experiences, utilizing the national standards in dance that embrace dance as an art form. Students will be able to create lesson plans, unit plans, and an age-appropriate dance curriculum for pre-school, K- 12 and studio settings.
Credits: 1 This course gives students applied practice in planning and delivering effective dance learning experiences for pre-school, elementary, junior or high school ages in local schools with faculty supervision and feedback.
Credits: 1 This is the second semester exploration of the elements of dance for the creative development of personal and group movement repertoire and choreographic skills.
Credits: 1 Second year experience and opportunity in performance, choreography, and production for the enjoyment and creative expression of the members, and for the enrichment and entertainment of the college and community.
Recommended Prerequisite:DANC 1700 Semester: Fall & Spring
Credits: 2 This is a collaboration of dance, music, and/or theatre. Students will create individual works to be performed in the Performing Arts Showcase.
Credits: 2 Study of physical behavior, biological effects, methods of control, safety and techniques for exposing, processing and mounting radiographs. Included is interpretation, recognition and identification of significant findings.
Credits: 1 Laboratory experience in dental radiography procedures and techniques. Treatment planning, exposure, interpretation and evaluation of dental radiographs with emphasis on client management techniques and their application.
Prerequisite: Admission into program Additional Course Fee Required
Credits: 3 Introductory course to practice of dental hygiene. Students learn principles and theory of infection control, medical, dental, extra/intra-oral assessments, management of medical emergencies, current instrumentation and operatory management.
Prerequisite: Admission into program Corequisite:DH 1110
Credits: 2 Students will demonstrate basic dental hygiene skills and procedures. Skill development is attained through practice sessions and performance evaluations.
Prerequisite: Accepted and enrolled in the Dental Hygiene program Corequisite:DH 1100 Semester: Fall Additional Course Fee Required
Credits: 1 Study of chemical and physical composition and uses of dental materials. Emphasis on effects of various materials in the oral environment and why specific materials are used.
Credits: 1 Students receive the opportunity to develop manipulative skills and practice procedures with various materials used in dentistry and dental hygiene.
Credits: 3 Continuance of DH Theory I. Comprehensive patient care will be required in various problem solving and decision making skills involving the assessment, planning, implementation and evaluation of direct care to the public.
Credits: 3 Delivery of preventative and therapeutic services. Practical application from didactic information. Professionalism, client and operating safety, instrument competency.
Prerequisite: DH 1100 and DH 1110 Corequisite: DH 1400 Semester: Spring Additional Course Fee Required
Credits: 3 Course emphasizes pharmacodynamics of drug action, modes of administration, biotransformation, excretion, drug side effects and interactions. Focus on impact various medications have in dental and dental hygiene treatment.
Credits: 3 This course presents processes of inflammation, wound healing, repair regeneration and immunological responses. Topics include oral manifestations of systemic diseases, genetics, and developmental anomalies of the oral cavity. Commonly encountered diseases and disorders of the head and neck are covered. Recognition between pathological disease and normal tissue is emphasized.
Credits: 3 Course of study in theory and practice of dental hygiene. Focus will be on advanced instrumentation, implementation of advanced dental hygiene care, case studies and table clinics.
Prerequisite: DH 1400 Corequisite: DH 2210 Semester: Fall
Credits: 4 Continued application of preventive and therapeutic service to the public. Advanced aspects of hygiene care are applied through learning sessions/performance evaluations for local anesthesia, nitrous oxide, ultrasonic/sonic and case management.
Credits: 3 Principles and practice of public health methods and plans are taught examining biostatistics and epidemiology. Students design, implement, and evaluate programs with community focus.
Prerequisite: Accepted and enrolled into Dental Hygiene program Semester: Spring
Credits: 2 Pain control in the dental office including administration of local anesthetic/nitrous oxide and anxiety management. Completion of this course qualifies students to take Western Regional Examination Board for local anesthesia.
Prerequisite: DH 1540 Corequisite: DH 2341 Semester: Fall
Credits: 1 Demonstration and administration of all local and regional blocks are experienced in a supervised lab setting. Minimum competence is verified through successful completion of proficiency evaluations.
Credits: 2 Anatomy/physiology, histopathology, microbiology specific to dental disease, etiology and clinical features of gingival/ periodontal infections are taught. Emphasis is placed on recognition and treatment planning for periodontal clients.
Credits: 3 Course offers advanced techniques for treatment of periodontal disease including various modes of treatment and wound healing. Emphasis is placed on the role of the dental hygienist as a periodontal co-therapist. . This course continues the study of dental hygiene treatment of patients with special needs using case-based learning tools.
Prerequisite: DH 2200 Corequisite: DH 2610 Semester: Spring
Credits: 5 Clinical expertise is refined. Time management and patient care are emphasized, preparing students for clinical licensing board examinations.
Credits: 2 This course provides a study of principles and procedures related to management of the dental practice; the philosophy of dental practice and the business of dentistry. Emphasis is placed on dental jurisprudence and ethical issues, and applied interpersonal communication both written and oral. Students develop skills in interviewing, writing letters of application and resumes.
Credits: 2 This online course prepares students to provide basic care to patients. Includes patient interactions, history taking, transfer techniques, vitals signs and oxygen, infection control, aseptic/nonaseptic techniques, ethics, medial law, etc.
Credits: 4 Clinical aspects of abdominal sonography. Emphasizes pertinent laboratory tests, other imaging modalities and physical signs and symptoms of disease with focus on performing and interpreting abdominal exams.
Credits: 3 Fundamental knowledge of physical principles and instrumentation of diagnostic ultrasound. Explains how diagnostic ultrasound works and helps student properly handle artifacts, scan safely and evaluate instruments.
Credits: 2 Compliments didactic course instruction. Students will observe scanning equipment, techniques, and have a hands-on opportunity to perform basic skills necessary of a sonographer.
Credits: 4 Comprehensive discussion of obstetrical and gynecologic diagnostic ultrasound. Provides information of anatomy, pathophysiology, sonographic theory, and sonographic technique.
Credits: 3 This course examines the axial, sagittal and coronal planes of human anatomy. Anatomical regions studied are cranial and facial bones, brain, spine, neck, thorax, abdomen, pelvis, upper extremity/lower extremity joints.
Credits: 2 This course examines the biological basis of disease processes. Alterations in normal physiologic function in each of the major organ systems in the human body will be addressed. Students will be able to incorporate the principles of pathophysiology into their sonographic practice.
Prerequisite: Completion of prior semester DMS courses per established curriculum plan
Credits: 4 Students attend a clinical setting 24 hours each week. Emphasis is on expanding the scanning proficiency and range of the student. Professional growth is continued. Activities are guided by a competency based system.
Credits: 3 Principles and practice of vascular ultrasound, including basic theory and instrumentation. Understanding the function of scanner controls to obtain optimal images.
Credits: 4 This online course will examine ethical dilemmas facing clinicians and non clinician health care workers. Students will cover a wide variety of issues including the ethics and morality behind patient care, and patient confidentiality.
Credits: 4 Improved detection, diagnosis and understanding of congenital anomalies. Significance/natural history of anomalies, including abnormalities of placenta, membranes, and umbilical cord.
Credits: 5 Students attend a clinical setting 32 hours each week. Emphasis is on expanding the scanning proficiency and range of the student. Professional growth is continued. Activities are guided by a competency based system.
Credits: 2 Areas of focus include; disorders of gastrointestinal function, diabetes mellitus, disorders of the male & female genitourinary system, structure & function of the skeletal system, and structure, function, & disorders of the skin. This course is a continuation of DMS 1220 - Pathophysiology I.
Prerequisite: Completion of prior semester DMS courses per established curriculum plan
Credits: 4 Students attend a clinical setting 24 hours each week. Emphasis is on expanding the scanning proficiency and range of the student. Professional growth is continued. Activities are guided by a competency based system.
Credits: 2 Instruction in safety, theory, operation, troubleshooting and repair maintenance. Includes part nomenclature for both 2-cycle and 4-cycle diesel engines as well as tear down and rebuilding of these engines.
Credits: 4 Practical experience in safety, theory, operation, troubleshooting and repair maintenance and parts nomenclature of both the 2-cycle and 4-cycle diesel engines.
Credits: 2 Classroom instruction in preventive maintenance and servicing of heavy duty trucks and equipment. Including general PM inspections A, B, C, and D, truck systems servicing and shop safety procedures.
Prerequisite: DSTA 1100 and DSTA 1111 Corequisite: DSTA 1121 Semester: Spring
Credits: 4 Practical performance based experience in PM servicing of heavy duty trucks and equipment, including PM inspections, proper servicing procedures, troubleshooting and repair of heavy duty systems. Shop safety.
Prerequisite: DSTA 1100 and DSTA 1111 Corequisite: DSTA 1120 Semester: Spring
Credits: 2 Classroom instruction in clutch, manual transmission, differential, torque converter, automatic transmission, final drive, theory and operation will be covered. Track type undercarriage will also be covered.
Prerequisite: DSTA 1120 and DSTA 1121 Corequisite: DSTA 1131 Semester: Fall
Credits: 4 Stresses lab application in the tune-up, trouble-shooting maintenance of 2-cycle and 4-cycle diesel engines with emphasis on all systems, including operation, diagnostics, repair of electronic and computerized-engine controls.
Prerequisite: DSTA 1130 and DSTA 1131 Corequisite: DSTA 1200 Semester: Spring
Credits: 2 Classroom instruction in fundamentals and principles of fluid power and the transmission of force and energy, using pumps, actuators, valves, accumulators, cylinders, and motors as applied to mobile hydraulics systems. Shop safety.
Prerequisite: DSTA 1200 and DSTA 1211 Corequisite: DSTA 1221 Semester: Fall
Credits: 4 Performance based practical experience in mobile hydraulic systems, including proper servicing procedures, diagnosis, troubleshooting repair and testing of hydraulic components. Using basic fundamentals and principles. Shop safety.
Prerequisite: DSTA 1200 and DSTA 1211 Corequisite: DSTA 1220 Semester: Fall
Credits: 2 Classroom instruction in basic electronics, magnetism, electronic controls, operation, maintenance, testing, troubleshooting and repair of all electrical units. Basic operation, maintenance and repair of air conditioning units.
Prerequisite: DSTA 1220 and DSTA 1221 Corequisite: DSTA 1231 Semester: Spring
Credits: 4 Practical experience in operation, maintenance, testing troubleshooting, and repair of electronic and electrical units in the heavy duty field. Basic operation, maintenance, and repair of air conditioning units.
Prerequisite: DSTA 1220 and DSTA 1221 Corequisite: DSTA 1230 Semester: Spring
Credits: 1-7 To help students obtain specialized training specific to industry. Students must register for 1-7 credits in the DSTA program. It is taught as requested by industry.
Credits: 1 This course covers the introduction to in basic shop safety and basic shop skills. It should give you, the student, the background and working knowledge of safety that is required by industry.
Credits: 4 Theory and practical experience in disassembly, inspection, and reassembly of both 2 and 4 cycle diesel engines; subassemblies for different engine systems; running and tuning up engines from different manufacturers. Safety will be stressed.
Credits: 4 Theory and practical experience in troubleshooting and repair of both 2 and 4 cycle diesel engines. Parts nomenclature, hydro mechanical fuel-injection system design and operation, and engine maintenance will also be covered. Safety will be stressed.
Credits: 4 Theory and practical experience in preventive maintenance and servicing of heavy duty trucks and equipment. A. B. C. and D. inspections will be included. Safety procedures and shop practices will be stressed.
Credits: 4 Theory and practical experience in preventive maintenance, state safety insepction and servicing of heavy-duty trucks and equipment. Includes batteries, driveline, chassis, 5th wheel, brakes, tires and suspension. Shop safety procedures & practices will be stressed.
Credits: 4 Classroom instruction and practical laboratory experience in torque converter operation and troubleshooting, power shift, and automatic transmission design, operation and troubleshooting. Electronically controlled transmissions and diagnostics will be covered.