Course Search Results

  • CHEF 2235: Latin American Cuisine

    2.00 Credits
    Salt Lake Community College

    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. Prereq: CHEF 1300 & CHEF 1110 w/ C grade or better or valid ServSafe Certificate. Semester: Summer
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  • CHEF 2410: Purchasing

    3.00 Credits
    Salt Lake Community College

    To understand overall concept of purchasing, receiving practices, and regulations governing food products. Receive and store food and non-food items properly. Prereq: CHEF 1320 w/C grade or higher. Semester: All
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  • CHEF 2420: Baking I - Intro to Baking

    3.00 Credits
    Salt Lake Community College

    An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries and evaluation of quality characteristics. This course has a required corequisite, CHEF 2425, which provides hands-on experience to acquire practical knowledge and technical proficiency. Pre-Requisite(s):C or better in CHEF 1300. Student must have ServSafe certification or passed an endorsed ServSafe class with a C grade or better or be concurrently enrolled in a course that would lead to a ServSafe certificate. Co-Requisite(s): CHEF 2425
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  • CHEF 2425: Baking I Lab

    3.00 Credits
    Salt Lake Community College

    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. Prereq: CHEF 1300 and must hold a valid ServSafe certificate. Coreq: CHEF 2420 Semester: All
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  • CHEF 2430: Baking II Breads & Pastries

    3.00 Credits
    Salt Lake Community College

    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. Prereq: Student must hold a valid ServSafe Certificate and passed CHEF 2420 & CHEF 2425 Semester: Fall & Spring
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  • CHEF 2440: Baking III Tortes & Desserts

    3.00 Credits
    Salt Lake Community College

    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. Prereq: Student must hold a valid ServSafe or Food Handler certificate and passed CHEF 2420 and 2425. Semester: Fall & Spring
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  • CHEF 2450: Cake Decorating

    3.00 Credits
    Salt Lake Community College

    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. Prereq: Students must possess a valid ServSafe Certificate or SLC County Food Handler's permit and passed CHEF 2420 and CHEF 2425 Semester: Fall
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  • CHEF 2470: Chocolates & Confections

    3.00 Credits
    Salt Lake Community College

    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. Prerequisite: Students must possess a valid ServSafe Certificate or SLC County Food Handler's permit and passed CHEF 2420 and CHEF 2425 Semester(s) taught: Spring
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  • CHEF 2520: Nutrition

    3.00 Credits
    Salt Lake Community College

    In this course, students learn about basic nutrients, food labeling, current issues in nutrition, and the application of nutritional principles to menu development. Semester: Fall & Spring
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  • CHEF 2610: Menu Marketing & Management

    3.00 Credits
    Salt Lake Community College

    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
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