Program Overview
The Culinary Arts (CHEF) program requires five semesters to complete the curriculum as outlined by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
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 while employed in their career. 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. The SLCC Culinary Institute is also a proud member of the Retail Baker's Association. With this membership, all degree-seeking students can complete a written exam after successful completion of the pre-requisite requirements, Food Prep I, Baking I Lecture/Lab, and Baking II. RBA's BakeryX is a Student Certification and Career Launch Program that works with RBA member and non-member trade schools, community colleges and universities to provide their baking & pastry students with the opportunity to become certified as a Certified Journey Baker at a reduced rate of $50 per student (member rate). Upon successfully passing the CJB, the student will receive a complimentary year-long individual RBA membership. Ask the Associate Dean for more information.
What You Will Learn
- Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment.
- Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribute to guest satisfaction.
- Use industry specific technology to retrieve, create, organize, and communicate information in ways that inform and enhance individual and organizational performance.
- Demonstrate and analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation.
- Demonstrate a comprehension of cooking techniques and knife skills.
- Demonstrate an understanding of the knowledge needed to be a supervisor in the hospitality industry.
- Apply the principles and practices of sustainability to respect heritage, the process and the health of the planet for future generations.
- Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.
Estimated Cost
- Course fees: $1,455
- Supplies $1,075
Note: Fees vary based upon specific registration and are subject to changes.
Career Outlook
Some careers shown require further education beyond this program.
Additional Information
Program Entry Requirements
Entering students must prove competence for MATH 0920 through the SLCC approved placement process, or complete MATH 0920 or higher with a grade of C or better. Developmental math can be enrolled concurrently with first semester classes in Culinary Arts. Students also must prove competence for ENGL 0990 through the SLCC approved placement process or complete ENGL 0900 with a grade of C or better.
Specialized Accreditation
Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum and student services. ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA). Salt Lake Community College is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).