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 Arts
CHEF 2560 - Garde Manger Lab
Credits: 3 Develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation including decorative pieces. Strong emphasis will be given to outcomes in demonstration of personal productivity, basic skills in communication & following instructions, kitchen mathematics, & scientific principles related to the foods industry.
Prerequisite: CHEF 1220, CHEF 1225, CHEF 1310, and CHEF 1315 Corequisite: CHEF 2510. Semester: All Additional Course Fee Required
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.
Credits: 3 To prepare for the transition from employee to supervisor. To evaluate styles of leadership and develop skills in human relations and personnel 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: All Additional Course Fee Required
Contact 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.
Contact 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.
Contact 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.
Contact 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.
Contact 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.
Contact 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).
Contact 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.
Contact 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.
Contact 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.
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: 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: 15 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.
KCUL 0310 - NRAEF™ Hospitality & Restaurant Human Resource Certificate
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 Recommended prereq: DANC 1700. 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: 6 Year developmental course teaches English through American Sign Language. Strengthens ASL skills as well. Vocabulary, idioms, figurative language, grammar, critical thinking, study skills, reading, writing.
Credits: 3 Prereq: 72-83 score on the LOEP test or Accuplacer placement into RDG/ WRTG 0900 or higher. Students will increase their academic vocabulary by studying and learning how to proficiently use over 200 general, technical, academic, and professional English words and phrases.
Prerequisite: 72-83 score on the LOEP test or Accuplacer placement into RDG/ WRTG 0900 or higher Semester: All
Credits: 2 This class teaches students the basic fundamentals of cooking, clothing care, grocery shopping, personal finance, housekeeping, basic home care, basic car care, and roommate survival skills.
Credits: 3 Learn beginning keyboarding skills by computer. Cover the alphabet, numbers, symbols, and keyboarding techniques. Emphasizes speed and accuracy through improved techniques.
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