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. And now, with the addition of the AAS degree in Hospitality Management, students will have the opportunity to learn and apply the knowledge and competencies required to be successful in the industry.

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

In addition to learning hospitality management skills such as hospitality management, event planning and hotel management, students also receive thorough training in the business side of the industry. Courses are available in supervision and training, purchasing, marketing essentials, finance and accounting. The program combines practical and theoretical educational outcomes.

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. If students select any culinary or baking courses as electives, they will be expected to adhere to the uniform policy. Otherwise, a pair of black slacks, white button down dress shirt, black dress shoes, and a basic black tie would be required for special events.

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 Hospitality Management and 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 full-time and adjunct faculty are skilled in various areas such as safety and sanitation, hospitality management, event planning and hotel management, supervision and training, purchasing, marketing essentials, finance and accounting.

All HOSP and CHEF courses are taught at the SLCC Culinary Institute, which 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.

Other classes may be taken at alternate SLCC campuses pending scheduling availability.

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!