Course Search Results

• CHEF 2410: Purchasing and Storeroom Management

  3.00 Credits

  Salt Lake Community College

  
  This course surveys purchasing, receiving practices, and regulations governing food and equipment products. Examines the principles and practices concerning the purchase and storage of foods, supplies, and materials for a food service operation. Emphasizes buying, writing specifications, determining needs, and controlling quality. Prerequisite(s):CHEF 1320 w/C grade or higher Semester(s):All
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• CHEF 2420: 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. CHEF 2425 co-requisite aligns learning outcomes or practical knowledge with technical proficiency in the baking lab. The courses are aligned to progress together so as you learn about each subject category in CHEF 2420, the skills are adapted in the lab setting of CHEF 2425. Prerequisite(s):CHEF 1300 with C or better. 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. Corequisite(s):CHEF 2425 Semester(s):All
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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. Prerequisite(s):CHEF 1300 and must hold a valid ServSafe certificate Corequisite(s):CHEF 2420 Semester(s):All
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• CHEF 2430: Baking II - Artisan 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. Prerequisite(s):Student must hold a valid ServSafe Certificate and passed CHEF 2420 and CHEF 2425 Semester(s):Fall & Spring
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• CHEF 2440: Baking III - Classic European Tortes & Restaurant 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. Prerequisite(s):Student must hold a valid ServSafe or Food Handler certificate and passed CHEF 2420 and CHEF 2425 Semester(s):Fall & Spring
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• CHEF 2445: Contemporary Cooking for Diverse Diets

  2.00 Credits

  Salt Lake Community College

  
  Develop a working knowledge of cooking techniques, menu planning, and recipe development for today's common dietary allergies and restrictions such as vegetarian, vegan, paleo, dairy-free, gluten-free, and sugar-free diets. Explore the nutritional and dietary guidelines associated with cultural and religious diets. Prerequisite(s):Valid ServSafe or Food Handler Certificate, CHEF 1300, CHEF 2420 & CHEF 2425 Semester(s):Spring
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• CHEF 2450: Classic & Contemporary Cake Decorating

  3.00 Credits

  Salt Lake Community College

  
  Master hands on techniques to create and decorate various classic & modern fat-based specialty cakes. Create a three-tier wedding cake. Prerequisite(s):Students must possess a valid ServSafe Certificate or SLC County Food Handler's permit and passed CHEF 2420 and CHEF 2425 Semester(s):Fall
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• CHEF 2470: Classic Chocolates & Confections

  3.00 Credits

  Salt Lake Community College

  
  This course covers chocolate and confectionery techniques, emphasizing ingredient function and production. Topics include tempering, truffles, molded chocolates, aerated confections, non- crystalline confections, and sugar decorations. Final project: a centerpiece with sugar decoration, pastillage, and chocolate elements. Prerequisite(s):Students must possess a valid ServSafe Certificate or SLC County Food Handler's permit and passed CHEF 2420 and CHEF 2425 Semester(s):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(s):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(s):Fall & Spring
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