May 05, 2024

2022-2023 SLCC General Catalog

2022-2023 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Course Descriptions

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 MATH 0950).

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Construction Management/Sustainable Building
	CMGT 1410 - Construction Materials & Methods Credits: 4 Course provides students with knowledge of commercial and residential building techniques and materials. Examines common construction materials, components, and systems related to steel and wood frame structures. The construction process will be analyzed from site planning to completion. Semester: Fall & Spring Click here for searchable class schedule
	CMGT 1450 - Construction Print Reading & Layout Credits: 3 A study of light commercial and residential print reading as it pertains to today’s construction industry. Course includes the study of architectural symbols, terms, views, sections, and details. Layout methods for building placement will be covered. Electrical & mechanical systems and the use of electronic files such as PDF & DWG files are examined. Semester: Fall & Spring Click here for searchable class schedule
	CMGT 1530 - Furniture Design & Construction I Credits: 3 This course includes the construction of an assigned skill building project that utilizes a variety of joinery relative to case construction. Safety will be discussed in depth. Includes topics such as; sustainability in lumber selection, proper procedures, layout & design, hardware selection & glazing. Traditional wood finishes will be discussed. Typical project cost: $60. Semester: Fall Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CMGT 1660 - Civil Materials Credits: 2 Course covers properties of concrete, asphalt, and soils. Current trends, properties, applications and procedures are evaluated as well as the design and control of concrete mixtures, admixtures, and chemical reactions. Emphasis is placed on quality control and testing of materials. Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2145 - Interior Finishes II Credits: 4 Subjects include the technical aspects of layout and installation of floor tile, bathroom shower & tub enclosures, built-in bookcases and fireplace mantles. Students should gain an in depth understanding of the materials that are used to promote sustainable construction. A continuation of CMGT 1145. Course is taught 2nd half of semester. Click here for searchable class schedule
	CMGT 2220 - Woodworking & Millwork II Credits: 4 Students continue with their skills in the construction of a skill building project that will include more advanced joinery than included in CMGT 1220. Students are taught how to create and use veneer as an inclusion of sustainable practices in woodworking. Skills such as bent laminations, tapered legs, mortise & tenon & blind dovetails are discussed. Typical project cost: $100. Prerequisite: CMGT 1220 or CMGT 1530 Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CMGT 2310 - Construction Writing Credits: 3 This course covers the study of and practice in construction writing. Includes: basic word processing, daily logs, bid proposals, letters, policies, and procedures. Click here for searchable class schedule
	CMGT 2320 - Building Construction II Credits: 4 Course is taught 2nd half of semester. In depth techniques of advanced framing, including details of stair and roof construction are emphasized. Factors such as insulation, ductwork & vent chases are considered to minimize heat loss. Exterior decks, railings, doors & windows will be installed. Weatherization techniques are taught. Prerequisite: CMGT 1320 . This course is a continuation of CMGT 1320 . Semester: Spring Click here for searchable class schedule
	CMGT 2330 - Interior Finishes II Credits: 4 Course is taught 2nd half of semester. Subjects include the technical aspects of layout and installation of floor tile, bathroom shower & tub enclosures, built-in bookcases and fireplace mantles. Students should gain an in-depth understanding of the materials that are used to promote sustainable construction. Prerequisite: CMGT 1330 . This course is a continuation of CMGT 1330 . Semester: Spring Click here for searchable class schedule
	CMGT 2340 - Cabinetmaking & Renewable Materials II Credits: 4 Students continue to explore the principles of kitchen design utilizing a variety of cabinet design software packages. Course covers the various cabinet construction methods that promote the responsible and sustainable use of renewable resources. Also covers cabinet installation techniques. Course is offered during the 2nd half of a semester as a continuation of CMGT 1340. Prerequisite: CMGT 1340 Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CMGT 2530 - Furniture Design & Construction II Credits: 3 This course builds upon previous joinery knowledge to construct an assigned skill building project that includes advanced features such as curved components & bent laminations. Conservation of resources will be emphasized as advanced veneering techniques & hand tool use are taught. Project costs vary as the option to build an approved personal design are available. Prerequisite: CMGT 1220 or CMGT 1530 Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CMGT 2640 - Construction Estimating Credits: 2 This course covers the processes and methods used to develop a quantity takeoff (list of required materials) for commercial construction projects. Emphasis is placed on using spreadsheets to prepare the quantity takeoff. Prerequisite: CMGT 1410 and CMGT 1450 Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2670 - Building Codes & Inspections Credits: 2 This course is the study of current commercial and residential building codes. Inspections for code enforcement & compliance, occupancy classifications, area limitation, and life-safety regulations are analyzed. Specific attention is given to energy management code restrictions. Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2710 - Computer Applications for Cabinetmaking & Woodworking Credits: 3 An introduction to software common to the cabinetmaking & woodworking industry such as Cabinet Vision, ArtCAM & others. Programs that can be output to a CNC router will be created. Nested based operations as well as individual part processing will be addressed. Macros & x/y/z axis will be taught. Click here for searchable class schedule
	CMGT 2720 - CNC Operations in Cabinetmaking & Woodworking Credits: 3 An introduction to the basic skills needed to operate a CNC woodworking machine. The difference between nested based machines and other types of CNC machines will be discussed. Tooling, maintenance, machine software operation & proper load/unloading are a few of the class topics. Programs written in CMGT 2710 will be used. Click here for searchable class schedule
	CMGT 2810 - Construction Project Management Credits: 3 This course allows students to work in groups and put into practice aspects of project execution, planning, scheduling, project controls & supervision of light commercial and residential construction projects. Jobsite documents, labor relations & workflow analysis are covered. It is designed to utilize knowledge from all other construction management courses on a final capstone project. Prerequisite: CMGT 1410 , CMGT 1450 , CMGT 2640 , and CMGT 2670 Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2820 - Construction Systems and Standards Credits: 2 An introduction to energy systems for commercial and residential construction. Systems include electrical, plumbing, heating, ventilation, air conditioning, air distribution, lighting, solar and alternative energy systems and the application and effect on the building envelop and air quality. Current Green Building Standards will be studied including LEED and Energy Star. Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2870 - Construction Law Credits: 2 Course examines Construction Business start-up procedures, Contract Management, Risk Management (Insurance), Tax Basics, and Construction Lien Laws. Business Ethics and Contractor Licensing Requirements are studied. Prerequisite: CMGT 1410 , CMGT 1450 , CMGT 2640 and CMGT 2670 Semester: Fall & Spring Click here for searchable class schedule
	CMGT 2990 - Special Studies Credits: 1-20 This course is designed to cover special topics in building construction. This will be developed upon instructor approval. in conjunction with the student. Semester: All Click here for searchable class schedule
Creative Problem Solving (CE)
	CPS 1000 - Creative Problem Solving-Pers Credits: 3 Solving problems is inherent to the human experience. When the right solution to a problem isn’t clear, the skills of creative problem solving help you to correctly identify the problem, provide alternative ways to generate abundant ideas, and execute on a plan for success. Learn the steps and associated tools that have been proven to work for problems of all types, sizes and levels of complexity. Click here for searchable class schedule
	CPS 1010 - Creative Problem Solving-Team Credits: 3 Teams operate best when ideas are allowed to flourish. When the right solution to a problems isn’t clear, the skills of creative problem solving help teams to correctly identify the problem, provide alternative ways to generate abundant ideas, and execute on a plan for success. Learn the steps and associated tools that have been proven to work for problems of all types and sizes. Click here for searchable class schedule
Criminal Justice
	CJ 1010 - Introduction to Criminal Justice (SS, DV) Credits: 3 This course explores theories, concepts, and methods used to facilitate understanding, predicting, and responding to issues of deviance and crime in America. Also includes development and evolution of components of American Criminal Justice System, including the history of racial, ethnic, and gender discrimination on charging, sentencing, conviction, incarceration, and employment. Semester: All Click here for searchable class schedule
	CJ 1220 - Justice, Peace and Conflict Studies Credits: 3 This course explores justice, peace and conflict studies by examining retributive, transformative, punitive and restorative justice. Students will analyze strategies for addressing conflict, such as, mediation and negotiation, while applying four schools of thought - social science, business, legal and humanities; and takes a theoretical and practical look at power, violence, and social control. Semester: All Click here for searchable class schedule
	CJ 1300 - Introduction to Corrections Credits: 3 This course will provide students with an introduction to the history, function, administration, and concerns of the penal and correctional system. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 1330 - Criminal Law Credits: 3 Students will learn the sources of law, historical origins of law, functions of law in society, elements of a crime, interpretation of laws by the judicial system, classifications of crime, terms of imprisonment, and criminal defenses. Students will analyze mock scenarios to determine if a crime has occurred. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 1340 - Criminal Investigations Credits: 3 This course teaches students different investigative techniques available to criminal investigators, such as surveillance, undercover operations, interviewing, and wiretapping. Students learn legal parameters of criminal investigations and develop strategies to investigate mock scenarios. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 1350 - Introduction to Forensic Science Credits: 3 This course covers the importance of locating, collection, and preservation of physical evidence at crime scenes and its use in the criminal justice process. Crime laboratory techniques and services in examination of evidence are included. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 1370 - Intro. Homeland Security TSA Credits: 3 This course will address the national strategy for Homeland Security in the United States tailored for the Transportation Security Administration (TSA). Semester: All Click here for searchable class schedule
	CJ 1900 - Special Studies in CJ Credits: 1-24 The course covers independent study in criminal justice. Criminal Justice elective credit may also be awarded for POST, EMT, and other courses offered in Public Safety. Semester: All Click here for searchable class schedule
	CJ 1910 - Special Function Officer Credits: 12 This course satisfies the Utah POST requirements for a Special Functions Officer Certification for employment as a Utah Corrections Officer, Constable, Ordinance Enforcement, and Limited Reserve Officer. Certification may become active when hired by an agency with Peace Officer authority. Prerequisite: Must be 21 years of age, a US Citizen, pass the NPOST entrance exam and background investigation. Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CJ 1920 - Law Enforcement Officer Credits: 12 This course satisfies the Utah POST requirements for a Peace Officer Certification for employment as a Utah Police Officer, Deputy Sheriff, Conservation Officer, and Park Ranger. Certification may become active when hired by an agency with Peace Officer authority. Recommended Prerequisite: CJ 1910 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CJ 2000 - Criminal Justice Co-op Credits: 1-4 This course provides for supervised work experience in a public or private agency related to criminal justice. Must complete specific learning objectives related to their program major and employment. Prerequisite: CJ 1010 , CJ 1330 , CJ 1340 , CJ 1350 , and CJ 2350 Semester: All Click here for searchable class schedule
	CJ 2020 - Criminal Justice Supervision Credits: 3 Designed for first line supervisors in criminal justice agencies. Topics covered include work environment, diversity, motivation, discipline, evaluation, planning and leadership. Supervisory report writing is an integral part. Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2300 - Introduction to Policing Credits: 3 This course examines the history, function, and administration of policing and the role of police in modern society. Special emphasis will be placed on current problems and issues confronting police and solutions within an organizational framework. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2330 - Juvenile Justice Credits: 3 This course examines juvenile crime, trial and sentencing, alternatives to juvenile incarceration, community-based services, and prosecution of juveniles as adults. This course may include laws regarding child abuse, foster care, termination of parental rights, child custody, adoption and the evolving nature of juvenile law. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2350 - Laws of Evidence Credits: 3 This course teaches students the purpose of the rules of evidence and how to apply the rules of evidence in a trial setting. Students will learn how to apply various rules of evidence related to hearsay, qualifying as a witness, authentication, relevance, and privileges against testifying. Students will analyze mock scenarios to determine if evidence would be admissible at trial. Prerequisite: CJ 1010 and CJ 1330 Semester: All Click here for searchable class schedule
	CJ 2390 - Traffic Law/Related Services Credits: 3 Course covers the role of law enforcement in traffic safety, traffic law, accident investigation, auto-related crime investigation and other highway related problems. Prerequisite: CJ 1010 Click here for searchable class schedule
	CJ 2410 - Introduction to Victimology Credits: 3 This course examines the effects of crime and victimization on individuals and society. It further addresses how policy makers and enforcers deal with those who are victimized/survivors, such as current law enforcement, prosecution, victim/survivor resource availability, and legislative trends. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2420 - Anatomy of a Homicide Credits: 3 This course examines murder in America through media reporting, current and past patterns and trends, individual and social explanations of offending, process dynamics, types of homicide, tools of murder, capital punishment, hidden victims and social policy. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2450 - Terrorism Credits: 3 This course will examine the history and development of global terrorism in modern society, and the destructive methods, to include bio-terrorism, which terrorists use to accomplish their goals. Students will also explore Government preparedness, response and recovery to the problems associated. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2460 - Psychological Profiling Credits: 3 This course explains the basic principles and practical techniques involved in profiling, defining, and examining crime. It compares profiling facts to profiling fiction, examines rationale, theories, crime scene analysis, environmental criminology, unique crime scenes and geographical profiling. Crimes analyzed may include arson, murder, and sexual assault. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2470 - Introduction to Criminology Credits: 3 This course examines the history of criminology, various theories related to crime and criminal behavior, and prevention. Students will explore empirical research surrounding crime and crime prevention, critical criminology, alternative justice systems, deviance, social control, and the law. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2480 - Crime Scene Processing Credits: 3 This course introduces students to the fundamentals of crime scene investigations and how it applies to the law enforcement community. This course is specifically designed to prepare students to work in the field of forensic technology. The student will process crime scenes, analyze the data, and conduct scientific experiments. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2500 - Contemporary Violence Credits: 3 This course analyzes various types of violence, occurring nationally and globally, and studies the theories of violence. Students will gain knowledge about topics such as defining violence, assault, murder, torture, brutality, violence in the home, Stranger Danger, rape, sexual misconduct, and sexual assault, terrorism, genocide, just war theory, Unitarianism, and violence prevention strategies. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2510 - Psychology of Criminal Behavior Credits: 3 This course examines criminal behavior and the psychological, sociological, physical, and biological causes of such behavior. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2540 - Careers in Law Enforcement Credits: 3 This course provides an insight into the workings and hiring practices of various law enforcement agencies such as ATF, DEA, FBI, and local, county, and state police agencies. Also available is access to law enforcement guest lectures. Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
	CJ 2550 - Emergency Mangmt. Principles Credits: 3 This course helps students understand the Emergency Management System which includes awareness of the four phases of emergency management, emergency planning, and exercising emergency plans. Click here for searchable class schedule
	CJ 2920 - Special Topics in CJ Credits: 3 The courses offered under this category are utilized to offer students educational opportunities in current criminal justice issues. This course is an opportunity to teach “one time” topic. This course will allow students to explore specific interests in a CJ topic. Recommended Prerequisite: CJ 1010 Semester: All Click here for searchable class schedule
CTE Leadership & Teambuilding
	CTEL 1010 - Leadership & Team Building (HR) Credits: 3 Students will develop human relations skills in the context of various organizational theories to help them thrive in their chosen professions. Leadership and team building are emphasized. Semester: All Click here for searchable class schedule
Culinary Arts
	CHEF 1110 - Sanitation Credits: 3 Develop an understanding of basic principles of sanitation and safety. Be able to apply them in foodservice operations. Reinforce personal hygiene habits, protecting consumer’s health. Class is prerequisite/corequisite for any lab class. Semester: All Click here for searchable class schedule
	CHEF 1115 - ServSafe for Food Service Managers Credits: 1 The course describes physical, chemical and biological contaminants, risk factors and unsafe practices that can cause foodborne illnesses and how to prevent them. The student will learn about the importance of serving safe food and the cost of unsafe food. The course also explains active managerial control and Hazard Analysis Critical Control Point (HACCP). Semester: Fall & Spring Click here for searchable class schedule
	CHEF 1120 - Introduction to Hospitality Credits: 3 Acquaints the student with the scope and complexity of the hospitality industry by exploring the relationship of lodging, food, and beverage operations. Examines industry opportunities and future trends. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry. Semester: All Click here for searchable class schedule
	CHEF 1200 - Cuisine & Culture Credits: 3 This course will examine the human-food dynamic from prehistoric periods of hunting and gathering to our current industrialized food systems of heat and eat. We will look at how diets have evolved at specific times and places and what impact they have on a society’s art and culture, religious traditions, turbulence, ethnicities, identity, economics, and health. Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1210 - Food and Beverage Service Credits: 3 The course concentrates on professional standards of performance for dining room personnel. Course may be taught with aCommunity-Engaged Learning component. Semester: Fall & Spring Click here for searchable class schedule
	CHEF 1299 - Special Studies Credits: 2-5 Approval Designed to assist students to obtain specialized training specific to industry needs. Is taught on an as-needed basis when requested by industry. Semester: Based on student demand Click here for searchable class schedule
	CHEF 1300 - Food Preparation I Credits: 3 This course is designed to develop the fundamental skills necessary to perform as a culinary professional. The student will learn about the materials and techniques necessary for a safe and productive food service establishment. Prerequisite: CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServSafe Certificate Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1320 - Fundamentals of Cost Control (QS) Credits: 3 This class introduces students to the need and principles of controlling costs of food and beverages in a hospitality operation. Prerequisite: MATH 0920 w/C grade of better; or placement into MATH 0990 Semester: All Click here for searchable class schedule
	CHEF 1330 - Foundation Wine Credits: 3 This course will provide training on the pairing of food and beverages, including wines and other beverages both alcoholic and non-alcoholic. Prerequisite: 21 years of age minimum Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1400 - Food Preparation II Credits: 3 This is the intermediate course within SLCCs Food Preparation Lab requirements. It is a continuation of the study on food preparation. The focus of this course will be on enhancement of the knowledge base and fundamental skills necessary to perform as a successful culinary professional. Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1500 - Food Preparation III Credits: 3 This course is the more advanced of the Food Preparation classes. Contemporary and uncommon food preparation techniques will be explored. The strengthening of established skills and development of knowledge base will be continued. Prerequisite: CHEF 1300 , CHEF 1400 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1810 - Culinary Competitions Credits: 1 The course will introduce students to the rigors of professional culinary competition as sanctioned by various organizations including: the American Culinary Federation, the Research Chef’s Association, SkillsUSA, and the Retail Baker’s Association. Prerequisite: CHEF 1110 w/C grade or better, can be taken concurrently or valid ServeSafe Certificate Corequisite: CHEF 1815 Semester: Spring Click here for searchable class schedule
	CHEF 1815 - Culinary Competitions Lab Credits: 2 This course approximates industry intensity with a dramatic opportunity to apply culinary, organizational & team building skills. Course completion requires participation in an extracurricular sanctioned event that may require additional fundraising & membership in outside organizations. Prerequisite: CHEF 1110 w/C grade or better (may be taken concurrently) or ServeSafe Certificate Corequisite: CHEF 1810 Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 1900 - Sustainable Food Systems Credits: 2 Students will gain a general understanding of sustainability as it relates to the role of a chef or manager in the hospitality industry. Focusing on sustainable foods systems and the elements that effect those systems. Gaining an understanding of how food is handled through the supply chain. Students will also experience the planning, maintaining, and harvesting of a chef’s garden and greenhouse. Prerequisite: CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServSafe Certificate Semester: Fall, Summer Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2000 - Culinary Arts Co-op Credits: 3 Cooperative education permits the students to gain college credit for the hours spent on the job. Advanced registration and agreement signed between employer, student, and the College must be in place before the semester begins. Prerequisite: CHEF 1110 , CHEF 1300 , CHEF 1320 , CHEF 2410 , CHEF 2420 , & CHEF 2425 and Advanced Registration and Agreement signed by employer, student, and College Semester: All Click here for searchable class schedule
	CHEF 2205 - Classic French Cuisine Credits: 2 This course aims to provide the students with practical and theoretical knowledge about basic classic French cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite: CHEF 1300 and CHEF 1110 w/C grade or better or valid ServSafe Certificate Semester: Fall Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2215 - Asian Cuisine Credits: 2 This course aims to provide the students with practical and theoretical knowledge about basic Asian cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2225 - Mediterranean Cuisine Credits: 2 This course aims to provide the students with practical and theoretical knowledge about basic Mediterranean cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2235 - Latin American Cuisine Credits: 2 This course aims to provide the students with practical and theoretical knowledge about basic Latin American cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: Summer Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2255 - Indian Cuisine Credits: 2 This course aims to provide the students with practical and theoretical knowledge about basic Indian cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite: CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester: Summer Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2330 - Advanced French Wines Credits: 3 The French Wine Scholar program is an official course of study designed for wine trade and enthusiasts. It is endorsed by Wines of France/French National Wine Office and taught by licensed French Wine Academy Instructors. Students will gain in depth understanding of wine in France. Prerequisite: Must be 21 years of age Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2410 - Purchasing Credits: 3 To understand overall concept of purchasing, receiving practices, and regulations governing food products. Receive and store food and non-food items properly. Prerequisite: CHEF 1320 w/C grade or higher Semester: All Click here for searchable class schedule
	CHEF 2420 - Baking Credits: 3 An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries and evaluation of quality characteristics. This course has a required corequisite, CHEF 2425 , which provides hands-on experience to acquire practical knowledge and technical proficiency. Prerequisite: CHEF 1300 with C or better. Student must have ServSafe certification or passed an endorsed ServSafe class with a C grade or better or be concurrently enrolled in a course that would lead to a ServSafe certificate. Corequisite: CHEF 2425 Semester: All Click here for searchable class schedule
	CHEF 2425 - Baking I Lab Credits: 3 To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area. Activities are in a lab setting using hands-on experiences. Prerequisite: CHEF 1300 and must hold a valid ServSafe certificate Corequisite: CHEF 2420 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2430 - Baking II - Artisan Breads & Pastries Credits: 3 This course will focus on methods and techniques to make a selection of artisan breads and pastries with texture, flavor and professional appearance. Instruction includes dough development (mixing methods), shaping, baking, and storage of breads, rolls and pastries. Focus will be on the connection between fermentation and flavor and the science of the ingredients. Course instruction will include the use of ingredients, tools and equipment used to produce these professional quality artisan breads and pastries. Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2420 and CHEF 2425 Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2440 - Baking III - Classic European Tortes & Restaurant Desserts Credits: 3 Fundamental methods and techniques of European Cakes and Tortes. Special emphasis is placed on mixing methods, baking and construction of complex filled and unfilled cakes, and tortes. Mixing methods include egg foam cakes, basic sponges, nut based torts, and classical European preparations. Significance is placed on lectures and demonstrations of molded, and cream filled cakes; tortes; and bombes and finishing methods such as ganache. Skills and techniques for preparing trending and sophisticated desserts for the fine dining experience. Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2430 Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2450 - Classic & Contemporary Cake Decorating Credits: 3 This course will focus on methods and techniques of classic and contemporary cake baking and decorating. Students will design assemble and decorate high quality specialty cakes. Fat based cakes are baked split, filled, iced and decorated using classic and modern techniques. A three-tier wedding cake will be produced as their final project. Prerequisite: Students must possess a valid ServSafe Certificate or SLC County Food Handler’s permit and passed CHEF 2420 and CHEF 2425 Semester: Fall Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2470 - Classic Chocolates & Confections Credits: 3 This course will focus on chocolate and confectionery techniques in relation to ingredient function and the production of chocolates and confections. Theory and practice will include tempering of chocolate, which is the process of melting and pre-crystallization of the cocoa butter. Students will apply their knowledge of these concepts in daily production of a wide range of chocolates and confections. Truffles, hand dipped and shell molded chocolates with nut-based centers, jellies, and aerated confections are produced. In addition student will learn techniques of various sugar decorations and pastillage. A three part centerpiece will be produced as their final project which will include sugar decoration, pastillage, and chocolate confection elements. Prerequisite: Students must possess a valid ServSafe Certificate or SLC County Food Handler’s permit and passed CHEF 2420 and CHEF 2425 Semester: Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	CHEF 2520 - Nutrition Credits: 3 In this course, students learn about basic nutrients, food labeling, current issues in nutrition, and the application of nutritional principles to menu development. Semester: Fall & Spring Click here for searchable class schedule
	CHEF 2610 - Menu Marketing & Management Credits: 3 Students will learn to apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. Semester: Fall & Spring Click here for searchable class schedule
	CHEF 2620 - Culinary Management Credits: 3 This course is designed to prepare students for the transition from employee to supervisor in a food service operation. Students will learn to identify and evaluate various leadership styles and develop skills in human relations and personnel management. Course content also includes employee training, motivation and evaluation techniques, laws and regulations that affect restaurant and foodservice operations, and employee benefits. Prerequisite: CHEF 1120 Semester: Fall & Spring Click here for searchable class schedule
	CHEF 2680 - Catering Management Credits: 3 This class introduces students to the world of catering. Students will study concepts of how to organize and operate a small to mid-size business. A grade of 2. 8 or better applies towards 2, 000 hours needed for graduation. Prerequisite: CHEF 1110 w/C grade or higher, can be taken concurrently OR student must have valid ServeSafe certification Semester: Fall & Spring Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
Culinary (SLTC)
	KCUL 0001 - Hospitality Career Exploration Clock Hours: 30 To develop an understanding of the food and beverage industry and career opportunities in the field. To investigate trade publications and professional organizations appropriate for initial and continuing hospitality education. Semester: All Click here for searchable class schedule
	KCUL 0095 - Applied Kitchen Mathematics Clock Hours: 30 Applied Kitchen Mathematics encompasses procedures practiced in food service settings as well as applications of how and why foodservice employees would use math every day in the professional kitchen. Math is used to perform computations for ordering food and non perishable supplies, preparing recipes, calculating yields, determining food costs and pricing menu items to cover associated expenses. Semester: All Click here for searchable class schedule
	KCUL 0100 - CareerSafe Steward Station Clock Hours: 30 This station teaches the beginner about kitchen equipment, from brooms to walk-in freezers to dry storage shelving units, as well as waste management methods. The CareerSafe Online Safety Awareness training course is designed to provide ten hours of basic safety awareness training to students who are currently employed in or preparing to enter the workforce. Semester: All Click here for searchable class schedule
	KCUL 0110 - NRAEF ServSafe Certificate Clock Hours: 30 ServSafe™ is a food and beverage ANSI accredited food safety training and certificate program administered by the National Restaurant Association. The program was created by the industry to establish standardized guidelines for food safety, sanitation and quality food preparation. Participants study the principles of sanitation, personal hygiene, food safety, housekeeping and health regulation. Semester: All Click here for searchable class schedule
	KCUL 0120 - Breakfast Station Clock Hours: 48 This station teaches to organize a smooth work flow on the breakfast line with basic and complex methods of egg cookery, cured breakfast meats, quick breads, garnished fruit presentations, potatoes, cereal grains and breakfast beverages. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0130 - Skill Development Station Clock Hours: 90 As knowing how to cook and learning how to be efficient are separate skill sets, this course accustoms the habit of preparing, organizing and arranging unprocessed ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components). Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0140 - Pantry Deli Cold Foods Station Clock Hours: 48 This station will teach learners to create salads using a variety of flavorings as well as ingredients such as fruits, starches, poultry, seafood, meats, legumes, eggs, cheeses, and nuts. Other topics include preparing sandwiches, identifying different types of cheeses, and preparing items with cured or smoked meats and sausages. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 ; KCUL 0130 . Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0150 - Soup & Sauce Station Clock Hours: 72 This course will familiarize a student with the ingredients as well as procedures used in making stocks. The student will also develop proficiency to build the basic Five Mother Sauces. This is also an introductory lesson about the different types of soup and their basic preparations. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 ; KCUL 0130 . Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0160 - Baking Foundations Clock Hours: 48 This station comprehensively covers the preparatory aspects of bakery applications, from ingredients, equipment and tools, up to the production and presentation of baked goods. Scaling ingredients and repetitive calculations working against baking percentages become commonplace practice with continual formula adjustments. Industry troubleshooting will require students to recognize the importance of process, how changes in combining ingredients or negligent technique also affects quality characteristics. Baking science also plays a role in substitutions for key ingredients that function and interact with each other. Prerequisite: KCUL 0110 Semester: All Click here for searchable class schedule
	KCUL 0161 - Baking & Pastry Station Clock 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. Prerequisite: KCUL 0160 Semester: All Click here for searchable class schedule
	KCUL 0162 - Baking Science/Healthful/Special-Needs Baking Clock 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 Click here for searchable class schedule
	KCUL 0163 - Artisan Baking Clock 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 Click here for searchable class schedule
	KCUL 0164 - Classical Baking & Cake Decorating/Specialty Cake Clock 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. Prerequisite: KCUL 0163 Semester: All Click here for searchable class schedule
	KCUL 0165 - Signature (Back of House) Desserts Clock 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. Semester: All Click here for searchable class schedule
	KCUL 0166 - Miniature Pâtissière & Display Clock 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 Click here for searchable class schedule
	KCUL 0170 - Fabrication Station Clock Hours: 48 To accomplish 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. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 ; KCUL 0130 Corequisite: KCUL 0180 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0180 - Cooking Methods Station Clock 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. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 ; KCUL 0130 Corequisite: KCUL 0170 Semester: All Estimated Course Fee: Additional Course Fee Required Click here for searchable class schedule
	KCUL 0190 - Cooperative Externship Clock 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. Prerequisite: KCUL 0001 ; KCUL 0095 ; KCUL 0100 ; KCUL 0110 ; KCUL 0130 Semester: All Click here for searchable class schedule
	KCUL 0200 - Final Review & Certificate Preparation Clock 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. Prerequisite: KCUL 0190 Semester: All Click here for searchable class schedule

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Course Descriptions

CMGT 1410 - Construction Materials & Methods

CMGT 1450 - Construction Print Reading & Layout

CMGT 1530 - Furniture Design & Construction I

CMGT 1660 - Civil Materials

CMGT 2145 - Interior Finishes II

CMGT 2220 - Woodworking & Millwork II

CMGT 2310 - Construction Writing

CMGT 2320 - Building Construction II

CMGT 2330 - Interior Finishes II

CMGT 2340 - Cabinetmaking & Renewable Materials II

CMGT 2530 - Furniture Design & Construction II

CMGT 2640 - Construction Estimating

CMGT 2670 - Building Codes & Inspections

CMGT 2710 - Computer Applications for Cabinetmaking & Woodworking

CMGT 2720 - CNC Operations in Cabinetmaking & Woodworking

CMGT 2810 - Construction Project Management

CMGT 2820 - Construction Systems and Standards

CMGT 2870 - Construction Law

CMGT 2990 - Special Studies

CPS 1000 - Creative Problem Solving-Pers

CPS 1010 - Creative Problem Solving-Team

CJ 1010 - Introduction to Criminal Justice (SS, DV)

CJ 1220 - Justice, Peace and Conflict Studies

CJ 1300 - Introduction to Corrections

CJ 1330 - Criminal Law

CJ 1340 - Criminal Investigations

CJ 1350 - Introduction to Forensic Science

CJ 1370 - Intro. Homeland Security TSA

CJ 1900 - Special Studies in CJ

CJ 1910 - Special Function Officer

CJ 1920 - Law Enforcement Officer

CJ 2000 - Criminal Justice Co-op

CJ 2020 - Criminal Justice Supervision

CJ 2300 - Introduction to Policing

CJ 2330 - Juvenile Justice

CJ 2350 - Laws of Evidence

CJ 2390 - Traffic Law/Related Services

CJ 2410 - Introduction to Victimology

CJ 2420 - Anatomy of a Homicide

CJ 2450 - Terrorism

CJ 2460 - Psychological Profiling

CJ 2470 - Introduction to Criminology

CJ 2480 - Crime Scene Processing

CJ 2500 - Contemporary Violence

CJ 2510 - Psychology of Criminal Behavior

CJ 2540 - Careers in Law Enforcement

CJ 2550 - Emergency Mangmt. Principles

CJ 2920 - Special Topics in CJ

CTEL 1010 - Leadership & Team Building (HR)

CHEF 1110 - Sanitation

CHEF 1115 - ServSafe for Food Service Managers

CHEF 1120 - Introduction to Hospitality

CHEF 1200 - Cuisine & Culture

CHEF 1210 - Food and Beverage Service

CHEF 1299 - Special Studies

CHEF 1300 - Food Preparation I

CHEF 1320 - Fundamentals of Cost Control (QS)

CHEF 1330 - Foundation Wine

CHEF 1400 - Food Preparation II

CHEF 1500 - Food Preparation III

CHEF 1810 - Culinary Competitions

CHEF 1815 - Culinary Competitions Lab

CHEF 1900 - Sustainable Food Systems

CHEF 2000 - Culinary Arts Co-op

CHEF 2205 - Classic French Cuisine

CHEF 2215 - Asian Cuisine

CHEF 2225 - Mediterranean Cuisine

CHEF 2235 - Latin American Cuisine

CHEF 2255 - Indian Cuisine

CHEF 2330 - Advanced French Wines

CHEF 2410 - Purchasing

CHEF 2420 - Baking

CHEF 2425 - Baking I Lab

CHEF 2430 - Baking II - Artisan Breads & Pastries

CHEF 2440 - Baking III - Classic European Tortes & Restaurant Desserts

CHEF 2450 - Classic & Contemporary Cake Decorating

CHEF 2470 - Classic Chocolates & Confections

CHEF 2520 - Nutrition

CHEF 2610 - Menu Marketing & Management