Culinary arts class project where the class goes through presenting and preparing certain edible items. Digitization completed with funds from a 2017 USHRAB (Utah State Historical Records Advisory Board) Grant that was awarded to Salt Lake Community College, Library Services.
Contestants that participated in the Chef's Competition November, 2000. Digitization completed with funds from a 2017 USHRAB (Utah State Historical Records Advisory Board) Grant that was awarded to Salt Lake Community College, Library Services.
John Fisher and unidentified soldiers in Kitchen Police (mess hall duty) hooch at Landing Zone (LZ) Stinson 1970. B Co. 1969-70 RVN. Photo by John Fisher
The Mess Hall cook on the USS General William Weigel. 3/4 Cavalry HHT On U.S.N.S General William Weigel , 1966. "This is the Troop Ship that we left Hawaii on heading to Okie on our way to Vietnam - This is all Pacific Ocean." -Roger McGill. Photo by Roger McGill.
Chef and teacher with student Mark Miller. Digitization completed with funds from a 2017 USHRAB (Utah State Historical Records Advisory Board) Grant that was awarded to Salt Lake Community College, Library Services.
Student in the vocational culinary SLCC program poses with his medal received at the VICA competition that SLCC held. Digitization completed with funds from a 2017 USHRAB (Utah State Historical Records Advisory Board) Grant that was awarded to Salt Lake Community College, Library Services.
The Salt Lake City Community College puts on an annual event where the culinary program students choose a theme that is based on a book and create a cake based on that theme/book. Event takes place in the Markosian Library on Taylosville campus SLCC.
Salt Lake Community College via The Markosian Library (Taylorsville Redwood Campus) hosts an annual Edible Books Contest. Prizes are awarded by a special panel of judges in each of the following categories: Most Edible Most Literary Most Artistic Most Humorous People's Choice
Leslie Seiferle, chef in charge, delegates and supervises sous chefs. Digitization completed with funds from a 2017 USHRAB (Utah State Historical Records Advisory Board) Grant that was awarded to Salt Lake Community College, Library Services.
Salt Lake Community College is home to one of the most highly accredited culinary institutes in the country, having repeatedly earned accreditation from the American Culinary Federation Education (ACFEF), the educational arm of the largest professional chef organization in North America.Such an honor places SLCC’s program, officially titled Salt Lake Community College Culinary Institute, among the leading culinary schools in the country, but at a fraction of the average tuition cost at other institutes. “This is one of the highest rated programs in the country for culinary arts, so there are a lot of people from out of state coming here because of the price and the quality,” said Daniel McIntosh, a second year student at the SLCC Culinary Institute. “I did a lot of research before I chose this college. It was hard for me to move away from my family, but it’s worth it in the long run.” Located at the SLCC Miller Campus, the SLCC Culinary Institute teaches more than food preparation. As an ACFEF accredited institution, the institute also teaches subjects such as risk management, human resource management, purchasing, food safety, and nutrition.
