Course Search Results

  • CHEF 1400: Food Preparation II

    3.00 Credits
    Salt Lake Community College

    This intermediate course enhances foundational food preparation skills with a focus on animal proteins. Topics covered include protein selection, anatomy, fabrication, grading, cooking methods, and presentation. Emphasis on safety, sustainability, ethics, and quality prepares students for responsible and successful careers in the culinary field. Prerequisite(s):CHEF 1300, CHEF 1110, and valid ServSafe Food Handlers Certificate Semester(s):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. Prerequisite(s):CHEF 1300, CHEF 1400 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester(s):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. Prerequisite(s):CHEF 1110, CHEF 1300, CHEF 1320, CHEF 2410, CHEF 2420, & CHEF 2425 and Advanced Registration and Agreement signed by employer, student, and College Semester(s):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. Prerequisite(s):CHEF 1300 and CHEF 1110 w/C grade or better or valid ServSafe Certificate Semester(s):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. Prerequisite(s):CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester(s):Spring
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  • CHEF 2225: Mediterranean Cuisine

    2.00 Credits
    Salt Lake Community College

    This course aims to provide the students with practical and theoretical knowledge about basic Mediterranean cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite(s):CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester(s):Spring
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  • 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. Prerequisite(s):CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester(s):Summer
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  • CHEF 2255: Indian Cuisine

    2.00 Credits
    Salt Lake Community College

    This course aims to provide the students with practical and theoretical knowledge about basic Indian cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment. Prerequisite(s):CHEF 1300 and CHEF 1110 w/ C grade or better or valid ServSafe Certificate Semester(s):Summer
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  • CHEF 2330: Advanced French Wines

    3.00 Credits
    Salt Lake Community College

    The French Wine Scholar program is an official course of study designed for wine trade and enthusiasts. It is endorsed by Wines of France/French National Wine Office and taught by licensed French Wine Academy Instructors. Students will gain in depth understanding of wine in France. Prerequisite(s):Must be 21 years of age Semester(s):Spring
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