Jul 14, 2024  
2022-2023 SLCC General Catalog 

Culinary Arts: AAS (CTE)

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

Program Website
Academic and Career Advising

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.

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
Program lab fees: $1,675 (may vary depending on which electives are selected)
Supplies $1,075 (tools, books, uniforms)
Individual course lab fees per semester (unless otherwise specified) = $225; CHEF 2470 Classic Chocolates & Confections  = $250; CHEF 1200 Cuisine & Culture  = $40; CHEF 1900 Sustainable Food Systems  = $40

Note: Fees vary based upon specific registration and are subject to changes.

Program Entry Requirements
Entering students must prove competence for MATH 0920  through the SLCC approved placement process, or complete MATH 0920  or higher with a grade of C or better, Developmental math can be enrolled concurrently with first semester classes in Culinary Arts. Students also must prove competence for ENGL 0990  through the SLCC approved placement process or completing ENGL 0900  with a grade of C or better.

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).

General Education Requirements

Complete all General Education courses. Refer to Notes for program specific requirements and recommendations.


Program General Education Notes


Quantitative Studies (QS): CHEF 1320


Human Relations (HR): CTEL 1010* or
MKTG 1010 

*recommended for students wishing to participate in SkillsUSA.

Program Requirements

On the Job Training (OJT)

All students required to complete 250 hours of on the job training (OJT).

Time to Completion & Graduation Map

Additional Program Notes

All students are required to complete 250 hours of on-the-job training (OJT) prior to graduation.

Program Learning Outcomes

Program learning outcome alignment with Student Learning Outcomes  in brackets.

  • 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. [1,4,5]
  • 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. [1,4,5]
  • Apply the principles and practices of sustainability to respect heritage, the process and the health of the planet for future generations. [1,4,5,8]
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct. [7]

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