Frequently Asked Questions

Note: Salaries will vary greatly depending on place of employment, schooling and experience.


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.

By successfully completing SLCC's program, students earn an Associate of Applied Science (AAS) degree.

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.

In only five semesters (two years) you can complete the curriculum as outlined and approved. The classes are held during regular day hours.

Tuition and fees are based on the SLCC resident/non-resident tuition schedule, plus the purchase of uniforms and tools.

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.

All students enrolled in the Culinary Arts program are members of Skills USA, 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.

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.

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.

Educational suggestions for high school subjects include mathematics, business math, marketing and art design including three dimensional.

SLCC graduates have gone on to work in a wide range of industries including:

  • Food Service Managers
  • Banquet Manager
  • Assistant Food and Beverage Manager
  • Hotel Front Office Operations Supervisor
  • Guest Services Manager
  • Event Coordinator
  • Wedding/Social Event Planner
  • And more!