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SLCC Catalog

   
2017-2018 SLCC General Catalog
Salt Lake Community College
   
 
  Oct 17, 2017
 
2017-2018 SLCC General Catalog 
  
2017-2018 SLCC General Catalog

Course Descriptions

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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 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: All


    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: Fall & Spring


    Click here for searchable class schedule

  
  •  

    CHEF 1130 - Management of Marketing

    Credits: 3
    Marketing is the foundation for every successful business. Managers must understand the principles of the marketing cycle; who customers are, what they want and how to set prices. Managers determine goals and track them.

    Semester: Fall


    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 societys art and culture, religious traditions, turbulence, ethnicities, identity, economics, and health.

    Semester: Fall & Spring


    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 a Service Learning component.

    Semester: 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.

    Additional Course Fee Required


    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
    Additional Course Fee Required


    Click here for searchable class schedule

  
  •  

    CHEF 1320 - Fundamentals 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. This course also satisfies a General Ed requirement for AAS degrees, certificates and diplomas.

    Prerequisite: MATH 0950  w/C grade of better; or placement into MATH 0980  
    Semester: Fall & Spring


    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
    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
    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: All
    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: All
    Additional Course Fee Required


    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: All


    Click here for searchable class schedule

  
  •  

    CHEF 1900 - Sustainable Food Systems

    Credits: 2
    In this course, we will examine food production, availability, distribution and most importantly, its sustainability. The student will analyze the food systems which we use today and develop their own on-site food system using the greenhouse garden.

    Prerequisite: CHEF 1110  w/C grade or better (can be taken concurrently) or valid ServSafe Certificate
    Semester: Fall & Spring
    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
    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
    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: Summer
    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
    Additional Course Fee Required


    Click here for searchable class schedule

  
  •  

    CHEF 2245 - Middle Eastern Cuisine

    Credits: 2
    This course aims to provide the students with practical and theoretical knowledge about basic Middle Eastern 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
    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: Fall
    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: All
    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: Summer


    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.

    Prerequisite: CHEF 1300  and must hold a valid ServSafe certificate
    Corequisite: CHEF 2425  
    Semester: Fall & Spring


    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: Fall & Spring


    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: Spring


    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


    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: Student must hold a valid ServSafe Certificate and passed CHEF 2420  and CHEF 2425 
    Semester: Spring


    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.

    Semester: Summer


    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: All


    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: All
    Additional Course Fee Required


    Click here for searchable class schedule

 


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