63 credits minimum
1500 hours On the Job Training (OJT)

Culinary Arts Institute
Larry Miller Campus, CART 102 A
General Information, (801) 957-4073
Program Information, (801) 957-5348
www.slcc.edu/culinaryarts
Academic Advisor, Miller Campus, MFEC 126, (801) 957-5323

Program Faculty:
Associate Professors − Leslie Seiferle, Basil S. Chelemes
Instructors − James Bielefeld

Program Description: The Culinary Arts (CHEF) program requires five semesters to complete the curriculum as outlined by the American Culinary Federation Foundation Accrediting Commission (ACFFAC). In addition to two years of related instruction, there is an on-the-job requirement of 1,500 hours where the work must be performed in a preapproved establishment with more than 50% of the food being prepared from scratch. Students have the option of accumulating 1000 hours (or 2 semesters) of the required 1,500 hours in classroom production during optionally offered production classes.

AFFILIATION
While proper technical skills are undeniably important to employers, so are employability skills including the ability to communicate, work on a team, resolve conflicts, confront ethical dilemmas and manage one’s time. The Professional Development Program (PDP), a curriculum developed by SkillsUSA®, teaches these skills. Students enrolled in the Culinary Arts program encounter coursework in PDP that provides the tools to strengthen school-based learning, work-based learning and connecting activities as outlined in the School to Work Opportunities Act. All students enrolled in the culinary arts program are members of Skills USA, sponsor of the Professional Development Program (PDP).

Career Opportunities: Culinary Arts is a CTE (Career and Technical Education) program. Students in CTE programs are highly recruited by businesses and industries. SLCC has relationships with businesses and industries within the community and can help CTE graduates get into a career upon graduation. In some cases, students may be hired before they graduate and are able to complete their education at company expense. Opportunity increases from association with The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks made up of more than 22,000 members belonging to more than 230 chapters across the U.S.

Transfer/Articulation Information: Students who earn an AAS degree in Culinary Arts have the option to transfer into the Hospitality Management Bachelor degree or the Technology Management Bachelor degree at Utah Valley University. UVU will accept up to 45 technical credits towards this degree.

Program Entry Requirements: Entering students must prove competence for MATH 0950 by scoring 75 (or higher) in arithmetic and 35 (or higher) in algebra on the mathematics Accuplacer exam, or complete MATH 0950  or higher with a grade of C or better, or ACT math score of 15-17. Developmental math can be enrolled concurrently with first semester classes in culinary arts. Students also must prove competence for RDG 0990  by scoring 55-70 on the reading comprehension Accuplacer or completing RDG 900 with a grade of C or better and place into ENGL 1010  by completing WRTG 0990  with a C or better. Students are not permitted to enroll in lab courses until they achieve a ServeSafe Certification. This certificate can be obtained in CHEF 1110 .

Estimated Cost for Students: Estimated costs of tools and supplies $260

Estimated Time to Completion: If students follow the suggested semester schedule, time to completion is five semesters.

Specialized Accreditation: Accreditation by American Culinary Federation Foundation Accrediting Commission (ACFFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. ACFFAC is recognized by the Council on Higher Education Accreditation (CHEA). Salt Lake Community College is accredited by the American Culinary Federation Accrediting Commission (ACFFAC).