Search the SLCC Blog

Search the SLCC Blog

Tuesday, February 26, 2013

Utah Legislature Recognizes SLCC Culinary Arts Program


The Utah State Senate and House of Representatives recognized students and faculty from Salt Lake Community College's Culinary Arts Program in two ceremonies at the State Capitol building. Culinary Arts students were introduced by Senator Karen Mayne and honored on the floor of the Utah Senate; House Majority Whip Gregory Hughes recognized students in attendance in the Utah House of Representatives’ chamber


“The recognition Salt Lake Community College Culinary Arts students and faculty received today was well earned and much appreciated,” SLCC Vice President of Government and Community Relations Tim Sheehan said. “It’s clear that those working on the Hill are very appreciative of the services provided. It was nice to see our students formally recognized for their work to provide an important service and to further their education.”

SLCC students and faculty received this appreciation from the State’s legislators for the service they have provided during the past three years preparing and serving food on Capitol Hill as part of a partnership between the SLCC Culinary Institute and the Capitol Preservation Board.

SLCC Culinary Arts students are responsible for the food preparation and service in the café, and they handle the catering for many of the meals served across the Capitol complex.


Students who work at the Capitol get the opportunity to earn 1,000 of the 1,500 on-the-job hours required by their associates degree program.

During this legislative session alone, SLCC students will prepare and serve more than 30,000 meals. Tater tots are a particular favorite—more than 2100 pounds of the potato-based food will be served during this session, along with 1500 pounds of chicken, 500 pounds of cheese, 450 pizzas, and 60 gallons of fry sauce.

3 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. I really enjoyed my time on "the hill." Working alongside chef Bruce and Kenya, I learned a lot.

    ReplyDelete