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Accelerated Professional
Culinary Chef Program

Professional Course Curriculum

SLICE Course Curriculum

  • Certified Cooking School Instructors
  • 180 hours of hands-on kitchen time
  • 55 hours of lecture and demonstration time
  • 40 hours of mini-internship time in working kitchens and networking with industry professionals
  • 25 hours of dedicated recipe planning, break down, and implementation
  • 15 hours of in-the-field connections with local culinary artisans and food purveyors
  • Extracurricular activities above and beyond the core curriculum are available and encouraged

Admissions Requirements

  • High school diploma or GED
  • Food handler’s permit
  • 2 letters of recommendation
  • Interview with SLICE directors
  • Non-refundable application fee $60

Professional Course Details

Tuition includes:
  • 12 Week In-Person Culinary School
  • 1 "On Cooking" Textbook
  • Unlimited Access to the SLICE online video library of Cooking Tutorials & Recipes
  • 2 Custom Embroidered Chef Coats
  • 2 Pair of Chef Pants
  • 1 Chef's Kitchen Beanie
  • 1 (7 piece) Wüsthof Knife Roll
  • 1 Thermoworks instant read thermometer
  • American Culinary Federation proctored and practical exam fees

Culinary Skill Development

  • Recipe conception and development
  • Menu creation strategies
  • Pricing systems and kitchen profitability
  • Kitchen organization and management
  • Industry networking and relationship building skills
  • Fully comprehensive culinary arts and baking and pastry course

WHAT ARE THE BENEFITS?

Accelerated Professional Culinary Chef Program

American Culinary Federation™ approved program

Accelerated Professional Culinary Chef Program

Centrally-located learning center in Salt Lake City

Accelerated Professional Culinary Chef Program

Most affordable ACF certificate program in Utah

Accelerated Professional Culinary Chef Program

Financing available to qualified students

Accelerated Professional Culinary Chef Program

No unnecessary classes or counting credit hours

Accelerated Professional Culinary Chef Program

Nationally-recognized certificate

Your health and safety are extremely important to us.

We are taking every precaution to ensure a safe and sanitary kitchen and classroom environment. We regularly clean and disinfect our facility throughout the day and class sizes are currently limited to practice proper distancing. All staff is required to wear a face mask. We are doing everything we can to keep our guests and SLICE team safe, and are asking for your help with these additional precautions:

  • Upon arrival, you will sign in and have your temperature taken at the front desk. Any guests with a temperature over 100 degrees will be asked to go home.
  • You will be required to wear a face mask and gloves during the prep and cooking segments of class. You will be allowed to remove your face mask once you are seated at a dining table.
  • Please wash your hands upon arrival and after touching your phone, your face, door handles, and other surfaces outside of the kitchen.