Course Search Results

• CHEF 1110: Sanitation

  3.00 Credits

  Salt Lake Community College

  
  Develop an understanding of basic principles of sanitation and safety. Be able to apply them in foodservice operations. Reinforce personal hygiene habits, protecting consumer's health. Class is prerequisite/corequisite for any lab class. Semester(s):All
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• CHEF 1115: ServSafe for Food Service Managers

  1.00 Credits

  Salt Lake Community College

  
  The course describes physical, chemical and biological contaminants, risk factors and unsafe practices that can cause foodborne illnesses and how to prevent them. The student will learn about the importance of serving safe food and the cost of unsafe food. The course also explains active managerial control and Hazard Analysis Critical Control Point (HACCP). Semester(s):Fall & Spring
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• CHEF 1120: Introduction to Hospitality

  3.00 Credits

  Salt Lake Community College

  
  Acquaints the student with the scope and complexity of the hospitality industry by exploring the relationship of lodging, food, and beverage operations. Examines industry opportunities and future trends. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry. Semester(s):All
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• CHEF 1125: Cooking & Baking Fundamentals

  2.00 Credits

  Salt Lake Community College

  
  This introductory cooking course is built for the enthusiast who has a passion for food and covers basic skills ranging from Sanitation and Nutrition to the fundamentals of food and baking preparations including vegetables, stocks, sauces, soups, side dishes, entrees, breakfast cookery, and cooking techniques. Semester(s):Fall & Spring
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• CHEF 1200: Cuisine & Culture

  3.00 Credits

  Salt Lake Community College

  
  This course will examine the human-food dynamic from prehistoric periods of hunting and gathering to our current industrialized food systems of heat and eat. We will look at how diets have evolved at specific times and places and what impact they have on a society's art and culture, religious traditions, turbulence, ethnicities, identity, economics, and health. Semester(s):Fall & Spring
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• 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(s):Fall & Spring
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• CHEF 1299: Special Studies

  2.00 - 5.00 Credits

  Salt Lake Community College

  
  Approval Designed to assist students to obtain specialized training specific to industry needs. Is taught on an as-needed basis when requested by industry. Semester(s):Based on student demand
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• CHEF 1300: Food Preparation I

  3.00 Credits

  Salt Lake Community College

  
  Gain foundational skills for a culinary career, including the history and organization of professional kitchens. Learn safe and effective use of kitchen tools, ingredients, and equipment. Practice essential communication, safe food handling, and preparation techniques while exploring foundational cooking methods for stocks, sauces, plants, and breakfast items. Prerequisite(s):CHEF 1110, with concurrency, or valid ServSafe Food Handlers Certificate Semester(s):All
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• CHEF 1320: Fundamentals of 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. Prerequisite(s):MATH 0920 with C grade or better; or placement into MATH 0990 Semester(s):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. Prerequisite(s):21 years of age minimum Semester(s):All
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