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Frequently Asked Questions
- What is the Salt Lake Community College Culinary Institute?
- For over 25 years, the Culinary Arts program at Salt Lake Community College has prepared students for careers as chefs or food and beverage supervisors in a wide range of industries.
This program prepares students for careers in culinary arts and understanding the requirements for American Culinary Federation (ACF) certifications.
- Will I earn a degree?
- By successfully completing SLCC's program, students earn an Associate of Applied Science (AAS) degree.
"Graduates of ACFEF accredited postsecondary degree or certificate/diploma programs are eligible to receive a Certified Culinarian® (CC®) certification. All graduates must provide a copy of their final transcript showing date of graduation and documentation of ACF membership at the time of graduation. Application and documentation must be submitted within one year of graduation."
Courses in the program also fulfill the requirements for the National Restaurant Association certificates.
- What will I learn?
- In addition to learning culinary skills such as food preparation, baking and continental cuisine, students also receive thorough training in the business side of the food industry. Courses are available in supervision and training, purchasing, catering management, menu design and marketing management. The program combines classroom education and practice with on-the-job training.
- How long will it take?
- In only five semesters (two years) you can complete the curriculum as outlined and approved by the American Culinary Federation. These courses also fulfill requirements for the National Restaurant Association certificates.The classes are held during regular day hours.
In addition to two years of related instruction, there is an on-the-job requirement of 1,500 hours. This work must be performed in an establishment with more than 50% of the food being prepared from scratch and students are required to prepare that food.
- What is the "on-the-job-training" offered at the *Utah Capitol Hill Complex?
- In April 2010, SLCC launched a cafe and catering facility at the Utah State Capitol. The facility, which is fully staffed by SLCC students, is the result of a partnership between the SLCC Culinary Institute and the Capitol Preservation Board.
The Capitol Culinary Arts program provides dining and catering services at the Utah State Capitol and enables SLCC students enrolled in the AAS Culinary Arts program to complete coursework and on-the-job-training hours required for graduation.
- How much will it cost?
- SLCC's Culinary Arts program is a fraction of the cost of the top culinary arts schools in the nation. PLUS, our facilities are state-of-the-art and are comparable to other leading culinary schools in the country!
Tuition and fees are based on the SLCC resident/non-resident tuition schedule , plus the purchase of uniforms and tools.
- Are scholarships available?
- The majority of scholarship applications become available in January and February for the following academic year. For more information see the Financial Aid web site. Or if you are interested in contributing to or establishing a scholarship fund, see the SLCC Development Office web site.
- Is SLCC Culinary Arts an accredited program?
- The SLCC Culinary Arts program was granted a 7-year accreditation by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Salt Lake Community College offers the only culinary program in the state of Utah accredited by ACFEFAC.
Accreditation from the ACFEFAC assures students and the public that a program meets or exceeds an established standard. The ACFEFAC is currently the only regulatory agency that offers programmatic accreditation for post secondary culinary institutions.
- The ACFEFAC is recognized by the Council for Higher Education Accreditation (CHEA®)
- Accredited programs have met or exceeded established industry standards.
- Accreditation standards were developed by industry leaders in both culinary arts and culinary arts education and monitored by the Commission.
- Students who are active members of ACF and graduates of accredited programs are eligible for ACF certification.
- The American Culinary Federation says programs that earn their approval "distinguish themselves from hundreds of other post-secondary culinary programs in the nation and abroad.... Graduated students have an advantage when seeking employment because certification is representative of having the knowledge and skills to be successful".
The program is also recommended by the National Restaurant Association Education Foundation's ManageFirst program.
- Will I be able to participate in SkillsUSA?
- All students enrolled in the Culinary Arts program are members of SkillsUSA, sponsor of the Professional Development Program (PDP). This program is designed to promote leadership, communication, social and employable skills. This training is included in the curriculum of the program.
- What is the faculty like?
- Our highly-trained and certified full-time and adjunct faculty is skilled in various areas such as safety and sanitation, supervision, nutrition, herb horticulture and food and wine preparation.
- What are the facilities like?
- The SLCC Culinary Institute is located in the CART building at the Miller Campus. The Miller Campus was donated to Salt Lake Community College by the late Larry H. Miller.
The Culinary Arts building is a free-standing facility which has six kitchens, multiple classrooms and a computer lab. The beautiful facility includes more than 10,000 square feet of training space including a demonstration kitchen, gas and electric kitchens, refrigerator, dry storage space and dining room.
- What classes should I take during high school?
- Educational suggestions for high school subjects include mathematics, business math, marketing and art design including three dimensional.
- Where will I be able to work and how much can I make?
- SLCC graduates have gone on to work in a wide range of industries including:
- Private country clubs
- Commercial catering
- Newspaper food journalist
- Commercial kitchens
- And more!
- Cooks in the Kitchen!
- Chefs, cooks and food preparation workers held nearly 3.1 million jobs in 2004. Job openings for chefs, cooks and food preparation workers are expected to be plentiful through the year 2014.
Salaries will vary greatly depending on place of employment, schooling and experience.