Color 35mm slide images of Transportation Management, estimated to have been taken in the 1970's.These images include vehicles, personnel, and students in training for professional trucking, shipping, and cargo-handling.
Unknown businessman is guest lecturer. 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.
Individual identity is unknown. This photo is however associated with business management curriculum. 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.
Individual shows a specialized typewriter. Photo associated with publications; marketing; and management program at SLCC. 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.
