Associate of Applied Science | 63-64 credits minimum
250 hours On the Job Training (OJT)

Culinary Arts Institute
Larry Miller Campus CART 120
General Information 801-957-4073
Program Information 801-957-5348
Program Website
Academic and Career Advising

Associate Dean Culinary Arts
Jeffrey Coker, M.A., CCE, CCC

Administrative Assistant
Raquel Demorest

Program Faculty
Professors - Basil S. Chelemes
Associate Professor - James Bielefeld
Assistant Professors - Franco Aloia, Cynthia Alberts
Chef Instructor - Keri Karabats

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 training requirement of 250 hours where the work must be performed in a pre-approved establishment with more than 50% of the food being prepared from scratch.

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 while employed in their career. 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.

Estimated Cost for Students
Tuition and student fees: http://www.slcc.edu/student/financial/tuition-fees.aspx
Course Fees: Lab fees (kitchen only) per course range between $150 - $200 per semester
Other (specify): Estimated costs of tools and supplies $1,075

Estimated Time to Completion
Time to completion is 5 semesters based on a full-time minimum of 15 credits per semester. Less than 15 credits per semester will increase time to completion.

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 placement exam, or complete MATH 0950  or higher with a grade of C or better, or ACT math score of 15+. 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 placement exam or completing ENGL 0900  with a grade of C or better and place into ENGL 1010  by completing ENGL 0990  with a grade of C or better. Students are not permitted to enroll in lab courses until they achieve a ServeSafe Certification or enroll in the CHEF 1110 course which leads to a ServSafe examination. This ServSafe certificate can be obtained in CHEF 1110 .

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).

Program Student Learning Outcomes	Related College-Wide Student Learning Outcomes
The School of Business is committed to assessing its courses. Our program learning outcomes and course learning outcomes are consistent with the SLCC institutional-level learning outcomes. These learning outcomes for the College indicate that upon successful completion of any program at SLCC, students:	1 - Acquire substantive knowledge 2 - Communicate effectively 3 - Develop quantitative literacies 4 - Think critically & creatively 5 - Become a community engaged learner 6 - Work in professional & constructive manner 7 - Develop computer & information literacy
Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment.	1, 2
Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribute to guest satisfaction.	1, 4
Use industry specific technology to retrieve, create, organize, and communicate information in ways that inform and enhance individual and organizational performance.	1, 2
Demonstrate and analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation.	1, 2
Demonstrate a comprehension of cooking techniques and knife skills.	1
Demonstrate an understanding of the knowledge needed to be a supervisor in the hospitality industry.	1, 4
Apply the principles and practices of sustainability to respect heritage, the process and the health of the planet for future generations.	1, 5, 8
Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.	6
Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment.	1, 2
Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribute to guest satisfaction.	1 ,4
Use industry specific technology to retrieve, create, organize, and communicate information in ways that inform and enhance individual and organizational performance.	1, 2