1949-08 Commencement - Salt Lake Area Vocational School, Nursing Program
Description
Photocopied program for the Commencement activities for the 1949 Nursing Technician Graduates of Salt Lake Area Vocational School (SLAVS). The commencement took place at the East Ensign Ward Chapel in Salt Lake City, Utah on August 25.
Graduation portraits, Licensed Practical Nursing, 1974, August
Description
Individual graduation portraits of Practical Nursing graduates, August 1974. Nursing Program, Utah Technical College at Salt Lake (Salt Lake Community College). Image in black and white.
This digitized version reflects the contents of the printed catalog for the 1999-2000 academic year at SLCC. This catalog applies to new students entering Salt Lake Community College in the 1999-2000 academic year and to any returning Salt Lake Community College student whose governing catalog has expired. Individuals with specific questions about this policy should speak with advisers or faculty to be certain requirements are the same as when the catalog was printed. This may save students the time and expense of taking classes that are not needed or the distress of finding out too late that there are required classes that a student has not taken. Always check the Semester Class Schedule for day / evening / weekend availability and modifications caused by fluctuating enrollment. The information in this catalog, courses offered and College requirements may change at any time. This catalog reflects curricula approved through March, 1999.
Single sheet, tri-fold, wine list, and dinner menu for Mancy's Steaks. The menu is printed on dark, olive green and white paper in black, yellow, and red fonts. The front cover of the menu is printed on dark, olive green paper in red and yellow fonts. The front cover is bordered by a yellow line and two small graphics. The name of the restaurant is printed at the top of the page in large red font. Below this the menu lists the year the restaurant was established. The middle of the page displays the phrase, "Steak and Seafood Restaurant." The bottom of the page displays information about a restaurant review from "Esquire Magazine." The inside flap of the menu displays the first section of the unfolded inside of the menu on the left and the third section of the unfolded back side of the menu. This view shows how the menu looks as it is being opened. The unfolded inside of the menu is printed on gray paper in black font. The top of each The inside is divided into three sections. Each section displays a medium sized, black and white, old photo of the restaurant at the top of each section. Each section of menu items is printed in a small, graphic text box, with elegant black font. The first section on the left displays appetizers, soups, and salads. The second section in the middle displays fine and classic steaks. There are two white text boxes that display side items that may be ordered with entrees. The bottom of the section provides information about the quality of the meat. The third section on the right displays seafood entrees and meat dishes. There are two small white text boxes that display information about the steaks. The unfolded back side of the menu is divided into three sections. The first section on the left displays the front cover of the menu. The second section in the middle displays the back cover of the menu. The third section on the right displays a medium sized, black and white, old photo of the restaurant at the top of the section. The section is the wine list. It displays a large variety of wines including champagnes, American and French wines, red and white wines, and International wines. There are two small text boxes that display information about additional wines, and smoking. The back cover of the menu displays a medium sized, black and white, old photo of the restaurant at the top of the section. The section lists coffees, lice cream drinks, and desserts. The coffee section displays a large white text box that lists espresso and cappuccinos. The bottom of the page provides information about gratuity and other desserts options. Menu items range from cheese cake, to Irish coffee, to Dom Perignon, to escargot, to Greek salad, to filet mignon, to lobster, to shrimp, to veal, and chicken.
Single sheet breakfast and lunch menu for the Alpine Country Club is printed on white paper with black ink. The front cover of the menu displays a large graphic of a man and a woman, each in the process of a golf swing. "Alpine Country Club" is printed beneath in a fancy font. The unfolded inside of the menu has "Alpine Breakfast and Lunch Menu" printed at the top of the three sections. The section on the left displays the breakfast menu and side orders. The center section displays items from the grill and broiler, and lunch specials. The section on the right side shows selections of cold sandwiches and salads. Food choices range from steak "n" eggs, to bacon or sausage, to BBQ beef sandwich on a bun, to grilled liver and onions, to ham and cheese club sandwich and avocado-shrimp salad. The back cover of the menu is blank, containing no printed text.
Hwy. 19 through An Khe, March '67 2nd Platoon 1967 . Photo by Dennis Blessing, 2nd Platoon 1967. Company B, 1/7 Cavalry. Photo by Dennis Blessing, 2nd Platoon 1967. Company B, 1/7 Cavalry.
Agenda for the November 13, 2019 Salt Lake Community College Board of Trustees meeting. Meeting to be conducted by Maria Farrington, Chair. Action item: Acceptable Use Policy (2nd Reading). Mission Fulfillment including Retention vs. Completion presented.
Cooking on a portable stove. Photo by Russell Elderbaum, a "Scout" with D-Troop during 1969 & 1970. 1st Squadron, 1st Cavalry Regiment. 1969-1970. Courtesy of Mike Gustin.
