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