The Fountain - The Official SLCC Blog

Friday, November 16, 2018

Grand Theatre Offers Free Holiday Concert November 24th

The Grand Theatre, in partnership with concert presenter Excellence in the Community, is hosting a free holiday concert featuring the group Lark & Spur Nov. 24 at 7:30 p.m.

Lark & Spur features Lori Decker on vocals, mandolin, and tin whistle; Jeff Whiteley on acoustic guitar and vocals; Alicia Wrigley on upright bass and vocals; Steve Keen on piano and musette; Rich Dixon on guitar; and Jay Lawrence on percussion.

The six-piece acoustic group began as street musicians in Paris and is known for a repertoire that ranges from French folk songs to Celtic tunes, and from jazz standards to Gypsy swing. Lark & Spur will be performing a mix of modern and traditional carols for the Nov. 24 concert.

Free tickets to the performance can be obtained in advance at or by calling 801-957-3322. Tickets will also be available at the box office on the day of the event.

International Bazaar Brings Cultures Together at Taylorsville

In celebration of International Education Week, Salt Lake Community College’s International Student Affairs hosted a Cultural Fair Nov. 12 in the Student Event Center on the Taylorsville Redwood Campus. The event featured 17 booths that highlighted different countries, cultures and local cultural non-profit organizations. At the fair, SLCC students and staff were able to taste snacks from all over the world, learn how to write their names in Tamil, Arabic, and Chinese and practice the Viennese waltz. SLCC currently has over 250 international students from 67 different countries.

Wednesday, November 14, 2018

Math Department Wins National Award for OER Efforts

SLCC math department

Salt Lake Community College’s mathematics department won the Digital Learning Innovation award from the Online Learning Consortium, presented Nov. 13 during the annual OLC Accelerate Conference in Orlando, Florida.

The award, which includes $100,000, recognizes efforts by SLCC’s math department and the college’s Faculty Development and Educational Initiatives office to incorporate free online educational resources (OER) into the school’s math curriculum. OER materials are online learning resources that can be legally and freely downloaded, edited and shared. SLCC’s OER initiative is dubbed OPEN SLCC.

The mathematics department combined OER materials with lesson plans and tutorials provided by Lumen Learning to revise its educational pathways. Math pathways is a learning system designed to help students match their degree goals while significantly increasing their quantitative literacy achievement rates.

“With the integration of OER into our learning management system, students have immediate access to learning materials from the first day of class,” said mathematics department Associate Dean Suzanne Mozdy.

The math department leads SLCC’s OER efforts with nearly 1,400 lesson sections that use free online resources through OPEN SLCC. Collegewide, about 92,000 SLCC students have saved nearly $8 million using OPEN SLCC since fall 2014.

“SLCC is proud to be viewed as a national leader in the OER arena,” said Jason Pickavance, director of SLCC’s Faculty Development and Educational Initiatives office. “Our aim is to always promote inclusive and equitable access to learning materials, helping make college more affordable and accessible to all.”

Tuesday, November 13, 2018

Be Our Guest: SLCC’s Culinary Institute Prepares Students for Careers in Hospitality

Assistant professor Franco Aloia (left) taking students through a lesson

Chef Jeffrey Coker, the associate dean of SLCC’s culinary arts and hospitality programs, has a philosophy based on service – which is why he uses the term “guest” rather than “customer.” He explains this by saying, “If you treat people as guests, they will come back to your business.”

Chef Coker emphasizes this view with his students, many of whom are pursuing associate’s degrees in culinary arts or hospitality management. These students will move on to jobs at hotels, bakeries, restaurants or resorts; some may work as line cooks, sous chefs or caterers. Many may even choose to open their own businesses.

Chef Jeffrey Coker

One such student who dreams of being a business owner is Jonquill Garcia, a mother of three who wants to open an authentic Mexican bakery and restaurant. Garcia has relied on scholarships, loans and grants to make it through the program, and despite difficulties she is determined to finish her degree and pursue her dreams. “I want to help people and give back. I love to make people happy with good food,” she says.            

Whatever his students choose as their career path, Chef Coker and his team of instructors are ready to help. And while there are other culinary and hospitality education programs in Utah, SLCC’s program offers some unique benefits to students, including:

Business training – Establishing a successful restaurant takes a lot more than a love of cooking. SLCC’s program also educates students about demographic studies and market analysis and provides instruction on creating business plans.

SkillsUSA participation – SLCC offers students the opportunity to earn tuition waivers and scholarships if they place first, second or third Utah’s SkillsUSA competition.

American Culinary Foundation (ACF) accreditation – SLCC’s culinary school is currently the only college-level program in Utah with programmatic accreditation from the ACF, providing added value to students’ degrees.

Assistant Professor Cynthia Alberts (standing) with students in the classroom

SLCC’s culinary and hospitality students have a bright post-education employment outlook. According to the Utah Department of Workforce Services, hospitality and tourism career options are growing steadily, with 8,400 jobs added just last year.

With so many opportunities available, Chef Coker is always looking to make SLCC’s program better and more accessible. He is currently working on an articulation agreement with one of the local universities that will allow students to earn their associate’s at SLCC and then easily move on to the university to earn a four-year degree in hospitality management. He would also like to make the program available to more students, especially to those who might not be able to afford it. “Scholarships specific to our industry would be great,” he says.

For more information on SLCC’s culinary and hospitality management programs, check out their website. If you are interested in donating to SLCC’s scholarship programs, please go to the Development Office's website.

Are you looking for a tasty side dish for Thanksgiving?

Chef Coker and his team have you covered!

Try out this delicious recipe:

Brussels Sprouts with Bacon

          1 lb Brussels sprouts, whole
          4 oz carrots, small dice or slices
          4 oz onions, small dice or slices
          1 oz garlic, minced
          8 oz Applewood smoked sliced bacon, sliced into ½” pieces
          2 oz butter
          Salt and pepper to taste

1.         Prepare the Brussels sprouts by cleaning and trimming as needed. Then, cut a small X in the bottom of the stem to help with even cooking.

2.         In boiling salted water, blanch the sprouts for two minutes depending on size, being careful not to overcook. The sprouts should still be crisp.

3.         Place in an ice bath to stop the cooking then drain so they do not sit in water.

4.         In a pot large enough the cook the sprouts, begin to cook the bacon until brown and chewy, not over crisp, remove and drain on paper towels, reserve. Drain all excess bacon fat.

5.         In the same pan on low heat, add a small amount of butter and sweat the carrots, onions and garlic until tender.

6.         Add the sprouts and bacon, cover with a lid, sweat together until hot and the sprouts are tender. Adjust seasoning as needed.