The Salt Lake Community College Culinary Institute at Miller Campus has been training the chefs of the future for the past 25 years. The program is great for students looking to go into the culinary field and for those already in food service looking to advance their skills.
“Do you know we are the only culinary program in Utah that is accredited by the American Culinary Federation,” writes Interim Program Director Bob Burdette. “Do you know the difference between the front of the house and the back of the house in a food service installation? Do you know our Associates Degree includes classes in Cost Control, Marketing, Menu Design, Food Safety, Catering as well as many cooking classes?”
The program is very hands on and teaches students all the skills they need to go into the culinary arts. This included herb horticulture, as Miller Campus has its own garden where students learn how to grow and care for their own herbs.
With a new greenhouse being built, students will soon be able to do so all year round.
Students also learn menu design, where they study, review, and analyze different types of menus and wine classes. They are also trained on how to properly pair foods with wines.
Students also to learn how to prepare and cater savory food, as they also learn how to run a food business.
The culinary program will soon offer specialty courses that cover specific cuisine ranging from classic French, to Mediterranean, Latin American and Asian cooking styles.
Students can earn anything from a one semester Certificate of Proficiency all the way to an Associates of Art that can transfer to other schools.
Although there are only 104 students enrolled, the program keeps growing. Burdette hopes to have double the amount of students by next fall.
“The Culinary Program at Salt Lake Community College’s Miller Campus is one of Utah’s best kept secrets,” says Burdette.
