28 courses with the subject CHEF, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
Develop an understanding of basic principles of sanitation and safety. Be able to apply them in foodservice operations. Reinforce personal hygiene habits, protecting consumer’s health. Class is prerequisite/corequisite for any lab class.
Acquaints the student with the scope and complexity of the hospitality industry by exploring the relationship of lodging, food, and beverage operations. Examines industry opportunities and future trends. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry.
This introductory cooking course is built for the enthusiast who has a passion for food and covers basic skills ranging from Sanitation and Nutrition to the fundamentals of food and baking preparations including vegetables, stocks, sauces, soups, side dishes, entrees, breakfast cookery, and cooking techniques.
This course will examine the human-food dynamic from prehistoric periods of hunting and gathering to our current industrialized food systems of heat and eat. We will look at how diets have evolved at specific times and places and what impact they have on a society’s art and culture, religious traditions, turbulence, ethnicities, identity, economics, and health.
The course concentrates on professional standards of performance for dining room personnel. Course may be taught with a Community-Engaged Learning component.
Approval Designed to assist students to obtain specialized training specific to industry needs. Is taught on an as-needed basis when requested by industry.
Gain foundational skills for a culinary career, including the history and organization of professional kitchens. Learn safe and effective use of kitchen tools, ingredients, and equipment. Practice essential communication, safe food handling, and preparation techniques while exploring foundational cooking methods for stocks, sauces, plants, and breakfast items.
This class introduces students to the need and principles of controlling costs of food and beverages in a hospitality operation.
In this course, students will learn the basics of wine production, grape varieties, wines of the old and new world, how to conduct an evaluation of wine, wine and food pairing techniques, and the basics of wine service. Students must be at least 21 years old (verified by ID) to take the course.
This intermediate course enhances foundational food preparation skills with a focus on animal proteins. Topics covered include protein selection, anatomy, fabrication, grading, cooking methods, and presentation. Emphasis on safety, sustainability, ethics, and quality prepares students for responsible and successful careers in the culinary field.
This course is the more advanced of the Food Preparation classes. Contemporary and uncommon food preparation techniques will be explored. The strengthening of established skills and development of knowledge base will be continued.
Students will gain a general understanding of sustainability as it relates to the role of a chef or manager in the hospitality industry. Focusing on sustainable foods systems and the elements that effect those systems. Gaining an understanding of how food is handled through the supply chain. Students will also experience the planning, maintaining, and harvesting of a chef’s garden and greenhouse.
Cooperative education permits the students to gain college credit for the hours spent on the job. Advanced registration and agreement signed between employer, student, and the College must be in place before the semester begins.
This course aims to provide the students with practical and theoretical knowledge about basic Mediterranean cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.
This course aims to provide the students with practical and theoretical knowledge about basic Latin American cuisine, food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.
This course will provide a fundamental grasp of French wines covering the key regions of the North, Central and South. For each region, students will learn the important appellations, grape varieties, tasting notes and how the wines are produced. Regional cuisine and points of interest will put each region into context for the restaurateur and consumer of French wines. Must be 21 years of age.
This course surveys purchasing, receiving practices, and regulations governing food and equipment products. Examines the principles and practices concerning the purchase and storage of foods, supplies, and materials for a food service operation. Emphasizes buying, writing specifications, determining needs, and controlling quality.
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries and evaluation of quality characteristics. CHEF 2425 co-requisite aligns learning outcomes or practical knowledge with technical proficiency in the baking lab. The courses are aligned to progress together so as you learn about each subject category in CHEF 2420, the skills are adapted in the lab setting of CHEF 2425 .
To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area. Activities are in a lab setting using hands-on experiences.
This course will focus on methods and techniques to make a selection of artisan breads and pastries with texture, flavor and professional appearance. Instruction includes dough development (mixing methods), shaping, baking, and storage of breads, rolls and pastries. Focus will be on the connection between fermentation and flavor and the science of the ingredients. Course instruction will include the use of ingredients, tools and equipment used to produce these professional quality artisan breads and pastries.
Fundamental methods and techniques of European Cakes and Tortes. Special emphasis is placed on mixing methods, baking and construction of complex filled and unfilled cakes, and tortes. Mixing methods include egg foam cakes, basic sponges, nut based torts, and classical European preparations. Significance is placed on lectures and demonstrations of molded, and cream filled cakes; tortes; and bombes and finishing methods such as ganache. Skills and techniques for preparing trending and sophisticated desserts for the fine dining experience.
Develop a working knowledge of cooking techniques, menu planning, and recipe development for today’s common dietary allergies and restrictions such as vegetarian, vegan, paleo, dairy-free, gluten-free, and sugar-free diets. Explore the nutritional and dietary guidelines associated with cultural and religious diets.
Master hands on techniques to create and decorate various classic & modern fat-based specialty cakes. Create a three-tier wedding cake.
This course covers chocolate and confectionery techniques, emphasizing ingredient function and production. Topics include tempering, truffles, molded chocolates, aerated confections, non- crystalline confections, and sugar decorations. Final project: a centerpiece with sugar decoration, pastillage, and chocolate elements.
In this course, students learn about basic nutrients, food labeling, current issues in nutrition, and the application of nutritional principles to menu development.
Students will learn to apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.
This course will prepare students to transition from line employee to supervisor in a food service operation. Students will identify and evaluate various leadership styles to develop skills in personnel management. Content also includes employee training, motivation and evaluation techniques, laws, regulations, and employee benefits that impact foodservice operations.
This course emphasizes modern Garde Manger techniques, business management, and event execution. Students cater to diverse events, develop menus, blend culinary skills with business acumen, and create innovative business plans. They gain insights for success in the catering industry, with a capstone project.
Source: Salt Lake Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
