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.
Subjects
Contests, Vocational education, Cooks, Culinary Arts Program, Culinary Institute, Students
Local Identifiers
15-1763
Title
Chef From Program Supervising Sous Chefs
Description
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.
Subjects
supervisors, Culinary Arts Program, Vocational education, Cooks
Local Identifiers
16-1750
Title
Culinary Arts Teacher With Student
Description
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.
Subjects
Vocational education, Cooks, culinary equipment, Culinary Arts Program, Students
Local Identifiers
15-2177
Title
SLCC Student Newspapers 2020-10-27
Description
The Globe, October 27, 2020, Online Edition
Subjects
Presidential elections, voters, Voting, race, climate change, ethnicity, Sexual inequality, Racial inequality, Surveying, Surveyors, Presidential elections, COVID-19, dining halls, Dining rooms, Eating & drinking, campuses, Salt Lake Community College, Cooks, managers, Family violence, Violence, pandemic, Police, courts, Law & legal affairs, law, voters, Voting, voting by mail, Robberies, Taylorsville Redwood Campus
Local Identifiers
21-0322
Title
Edible Books 2013
Description
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.
Subjects
Cooks, Occupations, book objects, Books, Abraham Markosian Library (Redwood Campus), Main Library, cakes, Students, annuals, Events, bakers, Baked products, Baking
Local Identifiers
17-0462
Title
Chef's Competition
Description
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.
Subjects
Cooks, Vocational education, student competitions, Competition entries, Students
Local Identifiers
16-0255
Title
Edible Books 2014
Description
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
Subjects
Cooks, Occupations, book objects, Books, Abraham Markosian Library (Redwood Campus), Main Library, cakes, Students, annuals, Events, bakers, Baked products, Baking
Local Identifiers
17-0478
Title
Chef's Apprentice - Vocational Program
Description
Color 35mm slide images of the Chef's Apprentice vocational program and Food Services at Utah Tech during 1976-1977.
Images of a Chef's visit at the Larry H. Miller Campus in June 2007.
Subjects
Cooks, Demonstrations, Students, Larry H. Miller Campus, Culinary Arts Program
Local Identifiers
13-2465 - 13-2478
Title
SLCC Student Newspapers 2009-09-16
Description
The Globe, September 16, 2009, Fall '09, Issue 5.
Subjects
Musicians, Motion pictures, Cooks, 2009, Fairs
Local Identifiers
15-1339
Title
Culinary Arts Class Project
Description
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.
Subjects
Cooks, Students
Local Identifiers
16-1687
Title
Culinary Institute
Description
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.
Subjects
culinary equipment, Vocational education, risk management, management, purchasing, Nutrition, Students, Cooks, Cookery, culinary tools for handling food or culinary equipment, Larry H. Miller Campus, Salt Lake Community College, food, Food industry
