• CHEF 1210: Food and Beverage Service

  3.00 Credits

  Salt Lake Community College

  
  The course concentrates on professional standards of performance for dining room personnel. Course may be taught with a Community-Engaged Learning component. Semester: Fall & Spring
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• CHEF 1300: Food Preparation I

  3.00 Credits

  Salt Lake Community College

  
  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. Prereq: CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServSafe Certificate. Semester: All
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• CHEF 1320: Fundamentals Cost Control (QS)

  3.00 Credits

  Salt Lake Community College

  
  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. Pre-Requisite(s): MATH 0920 with C grade or better; or placement into MATH 0990. Semester: All
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  General Education Course

  This course is a general education course.

• CHEF 1330: Foundation Wine

  3.00 Credits

  Salt Lake Community College

  
  This course will provide training on the pairing of food and beverages, including wines and other beverages both alcoholic and non-alcoholic. Prereq: 21 years of age minimum.
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• CHEF 1400: Food Preparation II

  3.00 Credits

  Salt Lake Community College

  
  This is the intermediate course within SLCC's 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. Prereq: CHEF 1300 & CHEF 1110 w/ C grade or better or valid ServSafe Certificate. Semester: All
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• CHEF 1500: Food Preparation III

  3.00 Credits

  Salt Lake Community College

  
  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. Prereq: CHEF 1300, CHEF 1400 & CHEF 1110 w/ C grade or better or valid ServSafe Certificate. Semester: Fall & Spring
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• CHEF 1900: Sustainable Food Systems

  2.00 Credits

  Salt Lake Community College

  
  Students will gain a general understanding of sustainability as it relates to the role of a chef or manager in the hospitality industry. Focusing on sustainable foods systems and the elements that effect those systems. Gaining an understanding of how food is handled through the supply chain. Students will also experience the planning, maintaining, and harvesting of a chef's garden and greenhouse. Semester(s): Fall, Summer
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• CHEF 2000: Culinary Arts Co-Op

  3.00 Credits

  Salt Lake Community College

  
  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. Prereq: CHEF 1110 and CHEF 1300 and CHEF 1320 and CHEF 2410 and CHEF 2420 and CHEF 2425 and and Agreement signed by employer, student, and College Semester: All
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• CHEF 2205: Classic French Cuisine

  2.00 Credits

  Salt Lake Community College

  
  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. Prereq: CHEF 1300 & CHEF 1110 w/C grade or better or valid ServSafe Certificate. SemesterL Fall
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• CHEF 2215: Asian Cuisine

  2.00 Credits

  Salt Lake Community College

  
  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. Prereq: CHEF 1300 & CHEF 1110 w/ C grade or better or valid ServSafe Certificate. Semester: Spring
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