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School of Applied Technology

Commercial Foods Certificate (KCUL)

Certificate of Completion
953 Hours

The Commercial Foods Certificate is a competency based sequence of courses that includes 30 hours of ServSafe™ curriculum. Program of study is responsive to business and industry requirements resulting in an appropriate certificate and articulation, where appropriate, with career and technical education or business courses within the College. Coursework includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of recognized food establishments.  The program prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations where additional supervised work experience prepares the student for subsequent Certified Culinarian™ (CC) or Certified Pastry Culinarian™ (CPC) certification.

Further Educational Opportunities

The Commercial Foods Certificate of Completion is a pathway toward completion with SLCC’s AAS Culinary Arts degree program. Students who successfully complete the full certificate program may have a set of courses waived towards degree completion per the Course Equivalency Agreement. No courses will be waived for partial completion of the certificate program.

Occupations in this Area

For state and national occupation information, visit http://online.onetcenter.org/find/and enter the following O*Net code(s):

  • 35-2014.00 - Cooks, Restaurant
  • 35-2015.00 - Cooks, Short Order
  • 35-3021.00 - Combined Food Preparation and Serving Workers, Including Fast Food
  • 35-2012.00 - Cooks, Institution and Cafeteria
  • 35-2021.00 - Food Preparation Workers
  • 35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers
  • 35-1011.00 - Chefs and Head Cooks
  • 35-2013.00 - Cooks, Private Household

Tuition and Fees

  • Application Fee: $40.00
  • Tuition: $2,125.19
  • Student Fees: $142.95
  • Lab Fees: $576.00
  • Books/Supplies: $1,459.64

Total Estimated Cost: $4,303.78
(subject to change without notice)

Financial Aid

Pell (pending)

VA (pending)

Course/Program Delivery Model

This program is offered in a Competency Based Education (CBE) format. Students will be expected to invest a minimum of 15 hours per week on coursework and will enroll in one course at a time according to the established sequence with tuition and fees assessed for each course individually.  Students receiving Federal Financial Aid or VA funding please contact your academic advisor for specific information regarding eligibility.

Requirements

TABE Test Required (Basic Skills Assessment):

  • Reading: 8.0
  • Math: 8.0

Gainful Employment Disclosure

Commercial Foods

Other

Students need a USB Flash Drive and headphones for the first day of class.

available class schedule

Miller Campus

9750 S 300 W
Sandy, UT  84070

Mon-Thu 8:00 a.m. - 2:00 p.m. 

 

Program Student Learning Outcomes

Related College-Wide Student Learning Outcomes

  1. Acquire Substantive Knowledge
  2. Communicate Effectively
  3. Develop Quantitative Literacy
  4. Think Critically and Creatively
  5. Civic Engagement
  6. Work Professionally and Constructively
  7. Develop Computer and Information Literacy

Practice occupational risk management and safety awareness training.

1, 6

Maintain a smooth kitchen in terms of equipment and supplies, to include ware washing, waste management, and storeroom practices.

1, 6

Pass National Restaurant Association standardized food safety and applied nutrition certification examinations.

1, 6

Accept responsibility for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.

1, 6

Organize a smooth work flow on the breakfast line with basic and complex methods of egg cookery, cured breakfast meats, quick breads, garnished fruit presentations, potatoes, cereal grains and breakfast beverages.

1, 6

Prioritize food production tasks associated with pantry production and short order cooking.

1, 6

Develop efficient skill sets and habits of preparing, organizing and arranging unprocessed ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) as well as the tools and equipment required for menu items before the actual service begins.

1, 6

Prepare items for deli style lunch operations with cured meats and sausages, sandwiches, soups, salads, and dressings using a variety of flavorings as well as ingredients such as fruits, starches, poultry, seafood, meats, legumes, eggs, and cheeses

1, 6

Familiarize with bakery applications, from equipment and tools, to ingredients and preparation, to the production and presentation of baked goods.

1, 6

Apply basic math skills to recipe conversions using numbers and percentages.

1, 3, 6

Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

1, 3, 6

Research professional organizations and third party certification, licenser or other industry endorsement including purposes and benefits.

1, 6

Required Courses: (953 Clock Hours)

Course

Title 

Clock Hours

Semester

Prerequisite

KAOS 0170

Computer Concepts

30

A

KCUL 0001

Hospitality Career Exploration

30

A

KCUL 0095

Applied Kitchen Mathematics

30

A

KCUL 0100

CareerSafe™ Steward Station*

30

A

KCUL 0110

NRAEF™ ServSafe™ Certificate**

30

A

KCUL 0120

Breakfast Station*

48

A

KCUL 0130

Skill Development Station*

90

A

KCUL 0140

Pantry Deli Cold Foods Station*

48

A

KCUL 0150

Soup and Sauce Station*

72

A

KCUL 0160

Bakery Foundations*

48

A

KCUL 0161

Baking and Pastry Station

135

A

 

KCUL 0170

Fabrication Station*

48

A

KCUL 0180

Cooking Methods Station*

48

A

KCUL 0190

Cooperative Externship

175

A

KCUL 0200

Final Review and Cert Prep***

16

A

KCUL 0210

Nutrition Certificate**

30

A

KCUL 0310

Hospitality and Human Resource Certificate**

30

A

KWRK 0515

Job-Seeking Skills

15

A

Salt Lake Community College

4600 South Redwood Road
Salt Lake City, UT 84123
801-957-SLCC (7522)

Student Services hours: M-Th: 8 am - 7 pm; Fr 8 am - 4:30 pm
Enrollment Info: 801-957-4073

Technical Support

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801-957-5555
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