SLCC Miller Course Reviews
Salt Lake Community College, Miller
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CHEF 1320 | Fundamentals Cost Control (QS) | 0 | 0 | 0 | 0 | 0 |
| CHEF 2680 | Catering Management | 0 | 0 | 0 | 0 | 0 |
| CHEF 2450 | Classic & Contemporary Cake Decorating | 0 | 0 | 0 | 0 | 0 |
| CHEF 2330 | Advanced French Wines | 0 | 0 | 0 | 0 | 0 |
| CHEF 2215 | Asian Cuisine | 0 | 0 | 0 | 0 | 0 |
| CHEF 1900 | Sustainable Food Systems | 0 | 0 | 0 | 0 | 0 |
| CHEF 1400 | Food Preparation II | 0 | 0 | 0 | 0 | 0 |
| CHEF 1300 | Food Preparation I | 0 | 0 | 0 | 0 | 0 |
| CHEF 1200 | Cuisine & Culture | 0 | 0 | 0 | 0 | 0 |
| CHEF 2610 | Menu Marketing & Management | 0 | 0 | 0 | 0 | 0 |
| CHEF 2520 | Nutrition | 0 | 0 | 0 | 0 | 0 |
| CHEF 2420 | Baking I Introduction to Baking | 0 | 0 | 0 | 0 | 0 |
| CHEF 2205 | Classic French Cuisine | 0 | 0 | 0 | 0 | 0 |
| CHEF 1500 | Food Preparation III | 0 | 0 | 0 | 0 | 0 |
| CHEF 1210 | Food and Beverage Service | 0 | 0 | 0 | 0 | 0 |
| CHEF 1120 | Introduction to Hospitality | 0 | 0 | 0 | 0 | 0 |
| CHEF 2470 | Classic Chocolates & Confections | 0 | 0 | 0 | 0 | 0 |
| CHEF 2430 | Baking II Artisan Breads & Pastries | 0 | 0 | 0 | 0 | 0 |
| CHEF 2255 | Indian Cuisine | 0 | 0 | 0 | 0 | 0 |
| CHEF 1810 | Culinary Competitions 101 | 0 | 0 | 0 | 0 | 0 |
| CHEF 1299 | SpcTpcs-Chocolate&Confections; | 0 | 0 | 0 | 0 | 0 |
| CHEF 1110 | Sanitation | 0 | 0 | 0 | 0 | 0 |
| CHEF 2620 | Culinary Management | 0 | 0 | 0 | 0 | 0 |
| CHEF 2440 | Baking III Classic European Tortes & Restaurant Desserts | 0 | 0 | 0 | 0 | 0 |
| CHEF 2425 | Baking I Lab | 0 | 0 | 0 | 0 | 0 |
| CHEF 2225 | Mediterranean Cuisine | 0 | 0 | 0 | 0 | 0 |
| CHEF 1815 | Culinary Competitions Lab | 0 | 0 | 0 | 0 | 0 |
| CHEF 1330 | Foundation Wine | 0 | 0 | 0 | 0 | 0 |
CHEF 1320
Fundamentals Cost Control (QS)
CHEF 2680
Catering Management
CHEF 2450
Classic & Contemporary Cake Decorating
CHEF 2330
Advanced French Wines
CHEF 2215
Asian Cuisine
CHEF 1900
Sustainable Food Systems
CHEF 1400
Food Preparation II
CHEF 1300
Food Preparation I
CHEF 1200
Cuisine & Culture
CHEF 2610
Menu Marketing & Management
CHEF 2520
Nutrition
CHEF 2420
Baking I Introduction to Baking
CHEF 2205
Classic French Cuisine
CHEF 1500
Food Preparation III
CHEF 1210
Food and Beverage Service
CHEF 1120
Introduction to Hospitality
CHEF 2470
Classic Chocolates & Confections
CHEF 2430
Baking II Artisan Breads & Pastries
CHEF 2255
Indian Cuisine
CHEF 1810
Culinary Competitions 101
CHEF 1299
SpcTpcs-Chocolate&Confections;
CHEF 1110
Sanitation
CHEF 2620
Culinary Management
CHEF 2440
Baking III Classic European Tortes & Restaurant Desserts
CHEF 2425
Baking I Lab
CHEF 2225
Mediterranean Cuisine
CHEF 1815
Culinary Competitions Lab
CHEF 1330
Foundation Wine