SLCC General Catalog

Culinary Arts AAS

CTE Associate of Applied Science (AAS)
63 credits minimum
1500 hours On the Job Training (OJT)

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Program Description

The Culinary Arts (CHEF) program requires five semesters to complete the curriculum as outlined by the American Culinary Federation Foundation Accrediting Commission (ACFFAC).  In addition to two years of related instruction, there is an on-the-job requirement of 1,500 hours where the work must be performed in a preapproved establishment with more than 50% of the food being prepared from scratch. Students have the option of accumulating 1000 hours (or 2 semesters) of the required 1,500 hours in classroom production during optionally offered production classes.

Affiliation

While proper technical skills are undeniably important to employers, so are employability skills including the ability to communicate, work on a team, resolve conflicts, confront ethical dilemmas and manage one’s time. The Professional Development Program (PDP), a curriculum developed by SkillsUSA®, teaches these skills. Students enrolled in the Culinary Arts program encounter coursework in PDP that provides the tools to strengthen school-based learning, work-based learning and connecting activities as outlined in the School to Work Opportunities Act. All students enrolled in the culinary arts program are members of Skills USA, sponsor of the Professional Development Program (PDP).

Career Opportunities

Culinary Arts is a CTE (Career and Technical Education) program. Students in CTE programs are highly recruited by businesses and industries. SLCC has relationships with businesses and industries within the community and can help CTE graduates get into a career upon graduation. In some cases, students may be hired before they graduate and are able to complete their education at company expense. Opportunity increases from association with The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks made up of more than 22,000 members belonging to more than 230 chapters across the U.S.

Transfer/Articulation Information

Students who earn an AAS degree in Culinary Arts have the option to transfer into the Hospitality Management Bachelor degree at Utah Valley University. UVU will accept up to 45 technical credits towards this degree.

Program Entry Requirements

Entering students must prove competence for MATH 0950 by scoring 75 (or higher) in arithmetic and 35 (or higher) in algebra on the mathematics Accuplacer exam, or complete MATH 0950 or higher with a grade of C or better, or ACT math score of 15-17. Developmental math can be enrolled concurrently with first semester classes in culinary arts. Students also must prove competence for RDG 0990 by scoring 55-70 on the reading comprehension Accuplacer or completing RDG 900 with a grade of C or better and place into ENGL 1010 by completing WRTG 0990 with a C or better. Students are not permitted to enroll in lab courses until they achieve a ServeSafe Certification. This certificate can be obtained in CHEF 1110.

Estimated Cost for Students

Estimated costs of tools and supplies $228

Estimated Time to Completion

If students follow the suggested semester schedule, time to completion is five semesters.

Specialized Accreditation

Accreditation by American Culinary Federation Foundation Accrediting Commission (ACFFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. ACFFAC is recognized by the Council on Higher Education Accreditation (CHEA). Salt Lake Community College is accredited by the American Culinary Federation Accrediting Commission (ACFFAC).

General Education Requirements

Core Skills:

Composition (EN) 3 Credits

Course

Credits

Semesters

Prerequisite

ENGL 1010

Intro to Writing

3

A

WRTG 0990 w/C grade or better or appropriate Accuplacer score

Quantitative Studies (QS) 3 Credits

Course

Credits

Semesters

Prerequisite

CHEF 1320

Business Math (QS)

3

F, Sp

MATH 0900 w/C grade or better or appropriate Accuplacer score

Communication (CM) 3 Credits

Course

Credits

Semesters

Prerequisite

Any approved CM course

3

 

Human Relations (HR) 2-3 Credits

Course

Credits

Semesters

Prerequisite

Any approved HR course

2-3

 

Distribution Areas: (3 Credits)

Choose an additional three credits from one of the following distribution areas.

Course

Credits

 

 

Biological Science (BS)

3-4

 

Fine Arts (FA)

3-4

 

Humanities (HU)

3

 

Interdisciplinary (ID)

3

 

Physical Science (PS)

3

 

Social Science (SS)

3

 

NOTE: CTEL 1010 and CTEL 1020 are recommended for students wishing to participate in SkillsUSA.

Required Courses: (49 Credits)

Course

Credits

Semesters

Prerequisite

CHEF 1110

Sanitation

3

A

 

CHEF 1120

Intro to Hospitality

3

F, Sp

 

CHEF 1130

Management of Marketing

3

F, Sp

 

CHEF 1210

Food & Beverage Service

3

Sp

 

CHEF 1220

Beginning Food Prep

3

A

CHEF 1110 w/ C grade or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 1225

CHEF 1225

Beginning Food Prep Lab

3

A

CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 1220

CHEF 1310

Advanced Food Prep

3

A

CHEF 1220 and 1225; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 1315

CHEF 1315

Advanced Food Prep Lab

3

A

CHEF 1220 and 1225; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 1310

CHEF 1600

Herb Horticulture

1

Su

 

CHEF 2410

Purchasing

3

Su

CHEF 1320 w/C or better

CHEF 2420

Baking

3

A

CHEF 1225 and 1315; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 2460

CHEF 2460

Baking Lab

3

A

CHEF 1225 and 1315; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate.  Coreq: CHEF 2420

CHEF 2510

Garde Manger

3

F , Sp

CHEF 1225 and 1315; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 2560

CHEF 2520

Nutrition

3

F , Sp

 

CHEF 2560

Garde Manger Lab

3

F , Sp

CHEF 1225 and 1315; and 1110 w/C or better (can be taken concurrently) or valid ServeSafe Certificate. Coreq: CHEF 2510

CHEF 2610

Menu Design

3

Sp, F

CHEF 1320 w/C or better

CHEF 2620

Culinary Management

3

Sp, F

CHEF 1120 w/C or better

Advising Notes

It is the student’s responsibility to understand the requirements for this degree as outlined above. If a student has any questions regarding the information listed above it is highly recommended the student meet with the program advisor.

Elective Courses:

Course

Credits

Semesters

Prerequisite

CHEF 1299

Special Studies

2-5

A

Departmental approval

CHEF 1330

Foundation Wine

3

F, Sp

21 years of age minimum

CHEF 1810

 

CHEF 1815

Culinary Competitions Lecture

Culinary Competitions Lab

1

 

2

A

 

A

CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServeSafe Certificate

CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServeSafe Certificate

CHEF 1896

Capitol Dining

3

A

CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServeSafe Certificate

CHEF 2330

Adv French Wines

3

Sp

21 years of age minimum

CHEF 2680

Catering Management

3

A

CHEF 1110 w/C grade or better (can be taken concurrently) or valid ServeSafe Certificate

Sample Schedule

1st Year Schedule

1st Fall Semester

1st Spring Semester

1st Summer Semester

CHEF 1110

3

CHEF 1220

3

CHEF 1600

1

CHEF 1120

3

CHEF 1225

3

CHEF 2410

3

CHEF 1130

3

CHEF 1310

3

CHEF 2420

3

CHEF 1320

3

CHEF 1315

3

CHEF 2460

3

ENGL 1010

3

CHEF 1210

3

Total

15

Total

15

Total

10

2nd Year Schedule

2nd Fall Semester

2nd Spring Semester

CHEF 2510

3

CHEF 2610

3

CHEF 2520

3

CHEF 2620

3

CHEF 2560

3

Distribution

3

HR

2-3

CM

3

Total

11

Total

12

 

Program Student Learning Outcomes

Related College-Wide Student Learning Outcomes

  • All students seeking an AAS degree are required in four different lab classes to identify tasks and independently develop procedures that incorporate standards taught in prerequisite safety and sanitation classes.
  • For example, the student might be concomitantly serving a three-course meal, making a chocolate cream pie, and doing a load of dishes while prioritizing tasks.  Student grades are determined from observation of performance in the lab courses.

1 – Substantive Knowledge

  • To reinforce personal hygiene habits and food handling practices that protects the health of the consumer.

1 – Substantive Knowledge

2 – Communicate Effectively

  • All students seeking an AAS degree are required to take theory courses in communication, supervision, Career and Technical Education Leadership and human resource management.  Student grades are determined from exam results as well as field projects that require them compare and contrast relevant characteristics that allow them to understand and solve complex problems.

1 – Substantive Knowledge

4 – Think Critically

 

 

  • All students seeking an AAS degree are required to apply mathematical skills to ciphering assignments required in marketing, human resources, menu management, cost control and purchasing.
  • All students seeking an AAS degree are required to apply mathematical skills to recipe conversion, measuring and calculating yield in lab classes

1 – Substantive Knowledge

3 – Develop Quantitative Literacy

 

  • All students seeking an AAS degree are required to maintain graded journals/rubrics for logging daily and weekly efforts that are also used later in life for professional certification purposes

1 – Substantive Knowledge

2 – Communicate Effectively

4 – Think Critically

5 – Civic Engagement and/or Working Professionally

Department Contact Info

Management, Marketing and Culinary Arts Division

Larry Miller Campus
Culinary Arts Building (CART) 102E

General Information
801-957-4073

Program Information
801-957-4483

Culinary Arts Department

Academic Advisor
Taylorsville Redwood Campus
Business Building (BB) 132
801-957-4323

Program Faculty

Associate Professors
Leslie Seiferle
Basil Chelemes

Instructors
James Bielefeld
Bruce Johnson