2233 South 300 East, Salt Lake City • UT 84115 • 801-464-0113 • saltlakeculinarycenter.com

2020 Student Catalog and

Enrollment Agreement PROFESSIONAL CERTIFICATION IN CULINARY ARTS

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Salt Lake Culinary Education (SLICE) is REGISTERED UNDER THE UTAH

POSTSECONDARY PROPRIETARY SCHOOL ACT (Title 13, Chapter 34, Utah Code).

Registration under the Utah Postsecondary Proprietary School Act does not mean that the State of Utah supervises, recommends, nor accredits the institution. It is the student's responsibility to determine whether credits, degrees, or certificates from the institution will transfer to other institutions or meet employers' training requirements. This may be done by calling the prospective school or employer. The institution is not accredited by a regional or national accrediting agency recognized by the United States Department of Education.

N o n - D i s c r i m i n a t i o n P o l i c y

Salt Lake Culinary Education does not discriminate on the basis of age, sex, color, creed, disability, marital status, veteran status, nationality, race, sexual preference or anything else. This policy is followed with respect to programs, services, activities, admission of students, hiring of faculty and staff, and the admittance to functions and activities. We value diversity. Admission to Salt Lake Culinary Education, graduations, and certifications are administered in full compliance with applicable law.

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OF SALT LAKE CULINARY

EDUCATION W H O W E A R E

Salt Lake Culinary Education is owned by the husband and wife team of Rich & Diane Sheya. Diane & Rich have been deeply involved with fine food and wine for several decades and have travelled extensively sampling cuisines from around the world. Diane, a former local tv chef for several years, taught at most of the local cooking schools around Salt Lake before she was hired by the local Viking Cooking School as the Culinary Director. In 2013 the opportunity arose to acquire the Viking Cooking School, which they quickly did. They promptly renamed it ‘Salt Lake Culinary Center’ offering recreational cooking classes to the public, as well as expanding the private and corporate events offerings under the new leadership. The Salt Lake Culinary Center grew and flourished for five years when the Sheyas decided to further expand their offerings to include a professional certification class in the Culinary Arts, and along with that change, re-branded the school as Salt Lake Culinary Education (SLICE). After extensive research and interviews with local chefs and restaurant owners for their input on what skills are desired in an employee in the culinary field, Salt Lake Culinary Education’s Professional Certification in Culinary Arts program was developed. It is the intention of SLICE to teach the culinary skills necessary to either impress a potential employer and stand out from the crowd of current culinary school graduates, or to provide an impressive fine dining experience to friends and family. Since 2013, Salt Lake Education has been providing recreational cooking classes to the home cook or anyone else interested in furthering their culinary skills. SLICE continues to provide exceptional private and corporate culinary team building events at their facility, which is one of the most unique culinary events centers in the state. Companies from all over the world book events at the facility including: Lufthansa, Swissair, Rosewood Hotel Group, Rio Tinto, Shangri-La and others just to name a few.

H I S T O R Y

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W H A T W E O F F E R

SLICE students are immersed in an intensive 315 hour course, with several additional days dedicated to field trips to local restaurants, farmers, butchers, cheese makers and other food related businesses. We want to give our students every opportunity to learn the ‘how’ and ‘why’ of the culinary world. At the end of the program, students will graduate with the knowledge to earn a ServSafe™ certificate and a Certificate of Culinary Achievement, along with the knowledge and preparation to take either the American Culinary Federation’s Certified Fundamentals Cook™ (CFC™) or Certified Culinarian®

(CC®) exam, depending on their industry experience. Find out more about ServSafe™, the most highly regarded certificate in the food service industry with safety training and certification programs created by foodservice professionals, by visiting their site www.servsafe.com. Food safety is a required certification for a career in the culinary industry.

Find out more about the esteemed American Culinary Federation and their certifications, which add value to certificates in the eyes of employers and the public by proving culinary competency, skill, knowledge and professionalism in the industry. Visit their site at www.acfchefs.org.

P H I L O S O P H Y

We’re here to help! We know the decision to attend a culinary school is not one to be taken lightly. Everyone is unique and it’s our intention to help students get as much out of the program as possible. Questions, suggestions or concerns - please don’t hesitate to contact us!

LOCATION &

FACILITIES

Salt Lake Culinary Education is located in a historic warehouse in Salt Lake City, Utah, where no expense was spared to create a well-equipped, warm and inviting culinary environment, the better in which to learn. Our three beautifully designed teaching kitchens are approximately 2,500 square feet each.

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Our state-of-the-art appliances and cookware allow our students the best opportunity to learn both basic and advanced cooking techniques. Our space is bright and open with high ceilings and inviting décor. With 15 ovens, 11 six-burner range tops, warming drawers, refrigerators, commercial dishwashing station, and walk-in refrigerator and freezer, SLICE is one of the most well equipped culinary institutes around. Salt Lake Culinary Education is centrally located at 2233 South 300 East in the heart of Salt Lake City. Our top-rated facility is almost 6,000 feet of well-equipped kitchen and dining space.

Each of our classes have a small student to instructor ratio.

FACULTY & ADMINISTRATION Our chef instructors are all highly skilled, knowledgeable and entertaining teachers. Most are culinary school graduates with decades in the restaurant and hospitality industry, while others are self-taught with skills that rival the best in the industry.

Institute Director Chef Neil Ayers: Institute Director Chef Neil Ayers is widely recognized for leadership and his passion for learning and teaching. His experience includes starting 6 fine dining restaurants, managing both sides of the house, to menu design and planning as well as national recipe testing. Chef Neil loves constructing healthy work environments and helping others learn about food sourcing and exploring community agricultural roots. With over 60,000 hours of industry experience, Chef Neil’s technical skills are sure to leave students with long lasting culinary skills.

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Administration Rich Sheya is the General Manager of SLICE and Executive Director of the Professional Certification in Culinary Arts program. Diane Sheya is the Culinary Director running the day to day operations of the recreational school. Entrepreneurs for most of their lives, they’ve also been involved with food and wine around Salt Lake City for several decades.

They acquired the Viking Cooking School in Salt Lake City in 2013, rebranded it as Salt Lake Culinary Education and offered recreational cooking classes to the public, as well as private and corporate events. After the five-year success of the recreational programs and the growing interest in food and culinary arts in Salt Lake City, they developed a Professional Certification in Culinary Arts program to add to the many offerings at SLICE.

CERTIFICATION IN CULINARY

ARTS PROGRAM

The PROFESSIONAL CERTIFICATION IN CULINARY ARTS PROGRAM emphasizes the art and science of good cooking, culinary arts, baking and pastry arts, and kitchen management, with an emphasis on skill building. The Professional Certification in Culinary Arts Program is in-depth and allows for skill repetition as well as exposure to additional topics.

Students will learn basic and advanced culinary skills, Garde Manger (cold side of the kitchen), nutritional cooking, International cuisines, basic and advanced baking techniques. Essential business-related topics include: menu development, pricing, food safety, sanitation, mise en-place, and kitchen organization. SLICE offer two sessions: the morning session starts at 8:00am and ends at 2:00pm. The evening classes start at 5:00pm and end at 9:30pm. The curriculum is the same for each session. By necessity the optional field trips will be during the days only.

P R O F E S S I O N A L

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P R O G R A M

The Professional Certification in Culinary Arts program is an intense 12-week course covering all aspects of the wonderful world of food including sanitation; knife skills; meat fish and poultry; baking; wine, beer and spirits; menu development and restaurant management. Students start with the basics of sanitation, math for the trade and all-important knife skills.

Cooking begins on Day 1 and continues every day thereafter, with most days building on the day before. Each day students will prepare their own lunch, putting to practical use the skills learned in the morning. Periodically, students will have guest chef instructor’s from locally celebrated restaurants or other industry related professionals who will join the students to discuss and demonstrate the skills they deem necessary to work in the culinary field.

Students are also offered occasional field trips to local food and industry related companies to learn how the professionals and artisans produce their products. Scheduled field trips include local cheese makers, sausage makers, farmers and several other specialty producers. Students are expected to provide their own transportation to the field trip locations, but we suggest carpooling when possible.

S K I L L S A N D T E C H N I Q U E S

During the 12-week course, the following skills and techniques will be covered:

• Soups, Stocks and Sauces • Classic and Modern Cooking Techniques • Food Science • Mise en Place is Life • Mastering Starches, Grains and Legumes • Handcrafted Pasta • The Seasonal Vegetable Table • The Incredible Egg • Emulsions, Dressings and Spreads • Amuse Bouche, Appetizers and Hors d’oeuvres • Using Aromatics to Build Flavor • Culinary Nutrition • Developing Your Five Senses • Recipe Development and Creativity • Sourcing Local Ingredients • Kitchen Sanitation and Hygiene • Math for the Trade • Understanding and Becoming Part of the Brigade System • Food Styling: Plating and Presentation

B A S I C S

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• Fabricating Meats, Poultry and Fish • Artisan Butchery and Charcuterie • Ways and Means of cooking Round Fish, Flat Fish and Shellfish • Methods of Cooking Meat and Poultry

• Baking Science • Classic Pastry • Leaveners and Baking at High Altitudes • The Fundamentals of Flour • Breads: Sweet and Savory • Pies and Galettes • Custard, Puddings and Dessert Sauces • Chocolate, Meringue and Buttercream • Extracts and Other Flavorings • Cakes: Big and Small

• Wine, Beer and Spirits • Global Culture and Cuisines • Vegetarian, Vegan and Gluten Free • Cheesemaking 101 • Pickles, Preserves and Jams • Calculating Food and Labor Costs • Developing Professional Industry Relationships • Creating a Professional Portfolio and ePortfolio

• Salt Lake Culinary Education Certificate of Culinary Achievement • ServSafe™ certification (optional, extra cost for test) • American Culinary Federation Certified Fundamentals Cook™ (CFC™) or Certified

Culinarian® (CC®) • American Culinary Federation: Culinary Nutrition

B A K I N G

A N D M O R E !

C E R T I F I C A T I O N S

M E A T S & P R O T E I N S

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C E R T I F I C A T E R E Q U I R E M E N T S

A grade of 70% or higher is required to receive a Certificate of Culinary Achievement. Grades are based on: attendance, presentation, taste, texture, temperature, color, aroma, knife skills, creativity and preparation time, among other things. A practical skills evaluation is given on a regular basis. The final exam will consist of both practical and written tests. Students are expected to participate in class and be attentive and engaged. If a student is disruptive, inattentive, tardy or absent they will be placed on probation the duration of which will be determined by the Director and Executive Director, but for first offenses will be

no shorter than one week. If a student continually disrupts class they may be asked to leave the program; tuition is non-refundable. Students may appeal a probation or leave order to the Director and Executive Directors whose decision will be final. E M P L O Y M E N T O P P O R T U N I T I E S

Salt Lake Culinary Education is a member of the Utah Restaurant Association, American Culinary Federation as well as other trade associations and has close contacts within the local culinary and hospitality industries including restaurants, hotels, clubs and caterers. SLICE is regularly contacted for requests for chef recommendations or recent graduates to complete their culinary staff. SLICE will do our best to provide employment opportunities to students upon their graduation but cannot guarantee job placement. SLICE will post employment opportunities as they arrive. G R A D U A T I O N

The final written and practical exams will be held the day before scheduled graduation and will last about 4 hours. On graduation day, students will prepare and present a meal to two guests.

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HOW TO APPLY R E Q U I R E M E N T S

Applicants who wish to enroll in the Professional Certification in Culinary Arts Program must possess a high school diploma, or GED (General Educational Development) Certificate, and be beyond the age of compulsory high school attendance, as prescribed by Utah law Rule 152-34-4(3) of the Utah Administrative Code (generally 18 years old by the first day of class). A Utah Food Handler’s Permit is also required before classes start and is available at https://www.statefoodsafety.com/food-handler/utah-food-handler-permit The cost is approximately $25. Applicants will be evaluated upon their interest in furthering their culinary knowledge, skills and their passion for the wonderful world of food. Experience in the industry will be considered but is not a requirement. It is our intention to provide our students an in-depth culinary education with a focus on the skills that employers are looking for. Salt Lake Culinary Education’s Certificate of Culinary Achievement will help graduates find a position within the culinary arts and hospitality industry, which includes a broad range of careers from entry level to management and include Chef, Executive Chef, Personal Chef, Cook, Baker, Pastry Chef, Saucier, Catering, Restaurant Management and Ownership among many others.

E N R O L L M E N T P R O C E S S

Salt Lake Culinary Education maintains an open enrollment policy and accepts a maximum of 16 students per session for our Professional Certification in Culinary Arts program. Applications will be accepted up to one year prior to the desired session. Admissions requirements include:

▪ submission of a completed application; ▪ paragraph from the applicant stating that they graduated from high school or have a GED; ▪ two letters of recommendation; ▪ $60 non-refundable application fee and; ▪ an enrollment interview with the SLICE Institute Director and/or Chef Instructors.

The Admissions Committee will review applications only when all required application materials are received. Decisions will be made within one week of an entrance interview, which may be conducted by phone. If you are accepted, you will receive an Enrollment Package. You must sign the enrollment agreement and make your initial deposit of $2,500.00 at least 10 days before the start date of your class with the balance due no fewer than 5 days before the start of class, or January 3, 2020

T H E P R O C E S S

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Your position in the class is secured when both are received by Salt Lake Culinary Education. The balance of your tuition is due before the start of classes. Financing options may be available.

T U I T I O N A N D F E E S

Tuition for the 12-week, 315+ hour program is $9,800 which includes two chef coats in your size embroidered with the SLICE logo, chef pants in your size, chef’s cap, apron and a professional Wusthof knife roll which includes an 8” chef’s knife, 4” paring knife, 10” serrated knife, 7” boning knife and a honing steel.

F I N A N C I N G O P T I O N S

Most students decide to finance their education using private funds, money from friends or family or borrowing it from a financial institution. We have an established relationship with Mountain America Credit Union and their Lifestyle Lending program and TFC Financial. SLICE is private educational facility, not a nationally accredited facility (yet). We are unable to accept federal government loans.

C O D E O F C O N D U C T

Students are expected to show up to class on time, alert, clean and ready to learn. SLICE reserves the right to not enroll or dismiss any person who uses, or threatens to use, any kitchen tool or appliance inappropriately, is disruptive, or disrespects any other student, administrator, instructor, the facility or anything else in the institute. Anyone acting in an inappropriate manner will be placed on probation for a minimum of two weeks, or at the discretion of the chef/instructor, Director or Executive Director. Anyone not conforming to the institute’s standards will be dismissed with no refunds or Certificates. If a student feels they’ve been treated unfairly they may request a hearing with the Director, Executive Director and/or Culinary Director. Any exceptions to these rules are made at the Executive Director’s sole discretion and decisions are final.

R E F U N D S , C A N C E L L A T I O N S A N D O T H E R P O L I C I E S

All enrollments are subject to a 3-business day “cooling-off” period during which the student may cancel their registration and receive a refund of all monies paid, no harm, no foul. The 3-day period starts at midnight the day the Enrollment Agreement is executed. No refunds will be given after the 3-days cooling off period and no refunds will be given after the start of classes or if a student withdraws. However, if a student has extenuating circumstances they may request an exception to this policy which can only be granted by the Executive Director whose decision is final. If a student is dismissed due to behavioral issues, there will be no refunds.

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H O W T O R E G I S T E R

To register send your completed Application and signed Enrollment Agreement, signed Liability Waiver, official high school or college transcripts or equivalent, two letters of recommendation and $60 to:

Salt Lake Culinary Education P.O. Box 17983 Salt Lake City, UT 84117

Or deliver it in person to: 2233 South 300 East, Salt Lake City, UT 84115. Please indicate whether you wish to attend the day class or the evening class. The Admissions Committee will review your application and contact you for an Entrance Interview which may be done in person or by phone.

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WHEN CHOOSING A CULINARY

PROGRAM

1 . I s t h e s c h o o l l o c a t e d i n a c u l i n a r y d e s t i n a t i o n ? Your school should be located in a booming and growing culinary area, with up and coming restaurants and

industry professionals, as well as established well-known restaurants.

2 . D o e s y o u r s c h o o l h a v e a g o o d r e p u t a t i o n ? Do your homework. Be sure to read reviews, from previous students about the school you are looking at. See

if your school has a good report with the surrounding community and networking opportunities in place.

3 . D o e s y o u r s c h o o l / p r o g r a m p r e p a r e y o u f o r t h e r e a l

w o r l d ? Many professional Chefs in the industry have stated that culinary school students are not prepared for the

real world when they graduate culinary school. Many graduates do not understand the proper knife skills,

time management or organization that it takes to keep up with the quick pace of a real-world kitchen. Make

sure your school knows this and has incorporated these skills into their curriculum to ensure you are prepared

for every area of the fast-paced, intense culinary industry.

4 . D o e s y o u r s c h o o l / p r o g r a m i n c l u d e a l l a s p e c t s o f t h e

k i t c h e n ? Many programs only include one side of the kitchen (savory or baking and pastry) and many do not have all-

inclusive programs, which in turn means you will not be a well-rounded chef upon graduation. It is important

to understand if there are any gaps or missing topics from your education that would be beneficial to you

in order to be successful in any area of the industry. In short, make sure you have plenty of options upon

graduation and are marketable to potential employers.

5 . H o w l a r g e i s y o u r s c h o o l a n d w h a t s i z e c l a s s r o o m

w i l l y o u h a v e ? Don’t go by name only! Most large culinary schools will take all enrollees and have hundreds of students

graduating at one time; therefore, hundreds of your fellow graduates are also classmates and are looking for

the same jobs you are. Thirty or more students to instructor can be daunting. One-on-one time and instructor

availability are keys to your success, not only in classroom and hands on learning, but also for networking, or

potential references or job opportunities.

T O P Q U E S T I O N S

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6 . W h a t i s t h e c o s t c o m p a r e d t o o t h e r c u l i n a r y

s c h o o l s ? Shop around and compare apples to apples. Everyone wants the best education for the price they are paying.

Make sure that the school you are going to is not overcharging you, or has hidden or additional fees for

supplies, equipment, etc. It is important to compare costs to the surrounding school to make sure that you

are getting be best priced education. Make sure you are comparing the skills or certifications you attain upon

graduation are the same.

7 . W h a t i s t h e l e c t u r e o r c l a s s r o o m t o h a n d s - o n r a t i o

o f t h e p r o g r a m ? Traditional schools like community colleges and universities often have heavy classroom and lecture time and

very little hands-on in the kitchen classroom. However, in the culinary industry, you want as much hands-on

time as you can get so you will be prepared for a real-world kitchen.

8 . W h a t m a k e s y o u r s c h o o l o f i n t e r e s t d i f f e r e n t ? W h a t

m a k e s i t s t a n d o u t ? Many different things can be a factor to why a school is different, size, faculty, reputation, alumni, etc. Make

sure you are picking the school that prepares you fully and that you are choosing the school for the right

reasons.

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APPLICATION, ENROLLMENT AGREEMENT, AND LIABILITY WAIVER FOR

PROFESSIONAL CERTIFICATION IN CULINARY ARTS PROGRAM

Important Information:

DEADLINE FOR WINTER QUARTER SESSION BEGINNING JANUARY 6, 2020 IS JANUARY 3, 2020. Applications must be received by the stated deadline. PLEASE INDICATE WHETHER YOU’RE APPLYING FOR THE DAY OR EVENING SESSION.

Please mail your completed Application, signed Enrollment Agreement, signed Liability Waiver, official high school or college transcripts or equivalent, two letters of recommendation, and $60 to:

Salt Lake Culinary Education P.O. Box 17983 Salt Lake City, UT 84117 Alternatively, please deliver it in person to: 2233 South 300 East, Salt Lake City, UT 84115. The Admissions Committee will review your application and contact you for an Entrance Interview which may be done in person or by phone.

Notification of Status of Application / Admission

Certificate Program Students will be notified about the status of their application and/or admission to the Certificate Program no later than JANUARY 3, 2020 Salt Lake Culinary Education (SLICE) is REGISTERED UNDER THE UTAH POSTSECONDARY PROPRIETARY SCHOOL ACT (Title 13, Chapter 34, Utah Code). Registration under the Utah Postsecondary Proprietary School Act does not mean that the State of Utah supervises, recommends, nor accredits the institution. It is the student's responsibility to determine whether credits, degrees, or certificates from the institution will transfer to other institutions or meet employers' training requirements. This may be done by calling the prospective school or employer. The institution is not accredited by a regional or national accrediting agency recognized by the United States Department of Education. NON-DISCRIMINATION POLICY

Salt Lake Culinary Education does not discriminate on the basis of age, sex, color, creed, disability, marital status, veteran status, nationality, race, sexual preference or anything else. This policy is followed with respect to programs, services, activities, admission of students, hiring of faculty and staff, and the admittance to functions and activities. We value diversity. Admission to Salt Lake Culinary Education, graduations, and certifications are administered in full compliance with applicable law.

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[THE APPLICATION AND ENROLLMENT AGREEMENT ARE FOUND ON THE FOLLOWING PAGES.]

THIS PAGE INTENTIONALLY BLANK

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APPLICATION PROFESSIONAL CERTIFICATION IN CULINARY ARTS

Students should apply well in advance of the desired starting quarter. The institute reserves the right to reject incomplete applications or applications not accompanied by the required application fee. The institute also reserves the right to require Student to provide additional information to supplement Student’s application.

______________________________

First Name

____________________________________________________

Last Name

___________________________________________________________________________________

Street Address

______________________________

City

_________________________

State

________________________

Zip

______________________________

Phone

____________________________________________________

Email

___________________________Date of Birth

___________________________________Highest Level of Education Completed

List of Most Recent Programs/Colleges Attended (Up to 3):

_______________________________________________________________________________________

____________________________________________________________________________________

_______________________________________________________________________________________

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Please Submit Resume, Including Professional Experience Education □ (Check box to confirm you are submitting your resume)

______________________________

Emergency Contact Name (required)

___________________________

Relationship

__________________________

Emergency Contact Phone Number

Day Session (8:00am-2:00pm) Evening Session (5:00pm-9:30pm) (Circle one)

Payment Options (check one)

□ check made payable to “Salt Lake Culinary Education”

□ Bill Me for Online Credit Card Payment

________________________________

Email address to send Invoice

If paying by credit card: □ Visa □ Mastercard

___________________________________________________________

Name on Card

___________________________________________________________

Billing Street Address

_____________________________

City

__________________________

State

_______________________

Zip

____________________________________________

Card number

___________________

CSV code

______________________________Expiration Date

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STATEMENT OF ACCURACY I, the Student listed under the Student Information, certify that the information provided in this application is both accurate and complete to the best of my knowledge.

__________________________________ __________________

Student Signature Date

ENROLLMENT AGREEMENT & LIABILITY WAIVER

THIS ENROLLMENT AGREEMENT (“Agreement”) is made and entered into as of the date the Student signs this Agreement below (“Effective Date”) by and between the Student and Salt Lake Culinary Education (“institute”). This Agreement governs Student’s entire relationship with institute, including during the Application period. 1. Education for Certification. Student is applying to the institute’s intensive 12-week, 300+-hour hour culinary arts course (“Course”) with the goal of graduating with the ACF’s CFC Certification and the institute’s Certificate of Culinary Achievement (collectively “Certification”). To obtain Certification, Student must successfully complete the all the institute’s required instruction, testing, and practical performance requirements and comply with the requirements described in the institute’s Student Catalog, the terms of which are incorporated by reference in this Agreement (“Education”). Salt Lake Culinary Education reserves the right to make changes in Education content, materials, venue, instructors, staff or schedules as it deems necessary. Salt Lake Culinary Education further reserves the right to discontinue Student’s enrollment for unsatisfactory progress, inconsistent attendance, non-payment of tuition or fees, or failure to comply with any of the institute’s policies and procedures. 2. Course Fee. In consideration of all the Education the institute will provide the Student during the Course, and in consideration of the equipment and uniform the institute will provide Student, Student will pay the institute a total fee of $9,800.00 (“Course Fee”). Student will pay institute an initial deposit of $2,500 not fewer than 10 days prior to the start date of Student’s class course. After an initial 3-day “cooling off” period that begins at midnight of the day this Enrollment Agreement is executed, Student’s

$2,500 deposit becomes non-refundable and will be applied against the Course Fee. Salt Lake Culinary Education will notify Student of the 14-day deposit deadline if he or she is accepted for enrollment. When the $2,500 deposit becomes non-refundable, Student will timely pay the entire remaining $7,300 balance of the Course Fee no later than 10 days before the first day of classes. Under no circumstances will any Student having any unpaid balance of his or her Course Fee be allowed to attend class, graduate, or receive any certification from the institute. Any exceptions to any of the provisions of this Section 2 may be considered within the sole, complete, unreviewable, and unappealable discretion of the institute. If Student fails to timely pay any remaining balance owed the institute, Student expressly authorizes Salt Lake Culinary Education to suspend Student until the balance due on Student’s account is paid in full. 3. No Promise of Admission. Salt Lake Culinary Education reserves the right to review Student’s application, interview Student, and consider information relevant to Student’s Application in deciding whether to accept Student and allow Student to take the Course. The institute reserves the right to require Student to complete additional tasks or provide additional information as the institute may reasonably request to complete processing Student’s application. The institute reserves sole, unreviewable, unappealable, and complete discretion over whether to admit Student.

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4. No Promise of Employment. Student expressly acknowledges that while Salt Lake Culinary Education will provide Student with information about possible employment opportunities with local culinary and hospitality industry employers before graduation and upon graduation, the institute does not guarantee the accuracy of any such possible employment information and the institute cannot and does not guarantee that Student will find employment or be placed in any employment.

5. Student Behavior. Student will follow the institute’s Code of Conduct and will exhibit appropriate behavior as required by the institute in its sole discretion. The institute will not tolerate sexual harassment or discrimination of any kind. If Student fails to abide by the Code of Conduct or correct behavior as required by the institute, Student will be subject to probation and to dismissal with no refunds and no opportunity to graduate. 6. Confirmation of Student Health & Disclosure of Hazards. Student represents that he or she is in good physical and mental health and is fit to complete the Course. Student will confer with his or her physician about any medical condition that he or she believe may impact the ability to complete the Course. Student will obtain vaccination against Hepatitis B prior to the practical component of this program. Commercial culinary operations require that Student be in good physical condition, have the ability to move quickly, and the ability to stand for long periods of time. Good hand-eye coordination and manual dexterity are skills required for the successful completion of the Course. Hazards include, but are not limited to: cuts and abrasions due to handling sharp objects; slips and falls due to wet, slippery or uneven floors; strained muscles and backs due to lifting of heavy objects; exposure to foods that one may be allergic to exposure to hazardous cleaning chemicals; accidental injury in an internship or field trip, or traveling to or from an internship or field trip; and scalding and burns that may result in permanent disfigurement, disability or death. An injury or illness can impair Student’s general physical and/or mental health and may hinder one's future ability to earn a living, engage in business, social, or recreational activities, or generally impair Student's ability to enjoy life. There may also be risk of injury, illness, or death resulting from causes not specified here. In addition to acknowledging hazards and risks, the Student must take responsibility regarding matters of safety involving him or herself and others. Student will demonstrate safe practices at all times and act appropriately in response from direction from the institute. Student must inform appropriate faculty of any relevant personal medical condition that might be hazardous or risky to self or others. Student may be required to submit permission from his/her personal physician to participate in culinary/pastry arts education activities. Student is responsible for obtaining his/her own health insurance. Student must also purchase his/her own liability insurance if required. Refunds are generally not available for a medical condition. 7. Student’s Assumption of Risk & Liability Waiver. Student understands that the institute’s Course may have an element of hazard or inherent danger, and Student takes full responsibility for the actions and physical condition of Student in the Course and at all time while on the institute premises. Student, for him or herself, and on behalf of Student’s heirs, executors, assigns, and administrators, accepts full responsibility for all hazards and risks encountered on the institute premises and during the Course, and Student shall hold harmless, defend, and indemnify the institute, and its owners, principals, director, employees, officers and agents free from any liability, injury, damages, loss, cost or expense of any kind whatsoever (including but not limited to attorney's fees, medical costs, ambulance costs, and all losses of function, permanent disfigurement, costs of judgments, settlements, and court costs regardless of the outcome of such claim or action) pertaining to Student’s enrollment or participation in the Course or while on the institute premises. Student expressly waives all claims against institute for incidental, special or consequential damages pertaining to Student’s participation in the Course. This waiver does not extend to claims for gross negligence, intentional or reckless misconduct, or any other liabilities that Utah law does not permit to be excluded by agreement. Salt Lake Culinary Education’s liability to Student, if any, pertaining to this Agreement or any matter involving Student and the institute, shall be limited to the total amount of tuition Student has paid institute. Student has read, understands, and agrees to abide by the all the terms of this Section 7, and confirms so by writing Student’s initials below here: _________ Student Initials

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8. Consent to Use of Photographs, Video, Sound and Personal Likeness. Student’s enrollment in the Course and participation in related activities constitutes Student’s unrestricted and perpetual license to the recording, use and distribution (both now and in the future) of the Student’s image and voice in photographs, video recordings, electronic reproductions, and audio recordings (including but not limited to the institute’s private, commercial, and social media use) while Student is on the institute premises and/or during Student’s participation in Course activities. 9. Salt Lake Culinary Education Intellectual Property Protection. The institute retains all rights, title and interest in and to all Education content and related information, data, exams, materials, and all copyrights, patent rights, trademark rights, trade secret rights and all other proprietary rights (collectively “Intellectual Property”) pertaining to the Course. Student may not copy, disseminate, broadcast, or make any commercial use of any of the Intellectual Property without the express written authorization of the institute. 10. Dispute Resolution & Mandatory Mediation. This Agreement shall be governed by, and construed in accordance with, the laws of the State of Utah, without regard to the principles of conflicts of law. If any dispute arises between Student and the institute under or relating to this Agreement or relating to any matter pertaining to the institute’s premises, that the Student and the institute cannot resolve voluntarily between themselves, then they shall seek to resolve the dispute by mandatory mediation, with the parties cooperating in selecting a mediator within 10 days of either party notifying the other party of a mediation demand. Mediation shall take place in Salt Lake City. Student and the institute under this Section 10 shall bear the party's own mediation expenses, and each party shall be liable for one-half of any fees charged by the mediator. Any action or proceeding seeking to enforce any provision of, or based upon any right arising out of, this Agreement shall be exclusively brought against either party in the appropriate state or federal court of Salt Lake County, Utah, and both parties consent to the exclusive jurisdiction of such courts. The costs of any litigation procedures and reasonable attorneys’ fees shall be borne by the non-prevailing Party, as determined by the adjudicator of the dispute. 11. Integration. This Agreement constitutes the entire agreement between Student and the institute with regards to the subject matter covered hereby and supersedes and replaces all prior representations, agreements and understandings relating to the subject matter hereof. If for any reason any provision of this Agreement shall be determined to be invalid or inoperative, the validity and effect of the other provisions hereof shall not be affected thereby. This Agreement may not be changed or modified except by an agreement in writing signed by Student and the institute.

STUDENT DECLARES THAT HE OR SHE HAS READ AGREEMENT CAREFULLY AND

UNDERSTANDS THAT IT CONTAINS A WAIVER.

_______________________________________ ________________________ Student’s Signature Date ________________________________________________________________________ [Printed Name of Student] Salt Lake Culinary Education (SLICE) is REGISTERED UNDER THE UTAH POSTSECONDARY PROPRIETARY SCHOOL ACT (Title 13, Chapter 34, Utah Code).

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Registration under the Utah Postsecondary Proprietary School Act does not mean that the State of Utah supervises, recommends, nor accredits the institution. It is the student's responsibility to determine whether credits, degrees, or certificates from the institution will transfer to other institutions or meet employers' training requirements. This may be done by calling the prospective school or employer. The institution is not accredited by a regional or national accrediting agency recognized by the United States Department of Education. Non-Discrimination Policy Salt Lake Culinary Education does not discriminate based on age, sex, color, creed, disability, marital status, veteran status, nationality, race, sexual preference or anything else. This policy is followed with respect to programs, services, activities, admission of students, hiring of faculty and staff, and the admittance to functions and activities. We value diversity. Admission to Salt Lake Culinary Education, graduations, and certifications are administered in full compliance with applicable law.

It is our intention that upon graduation you will have the skills, qualifications and desire to succeed in the wonderful world of food. If you have any questions, please feel free to contact us or stop by for a tour of our facilities. Thank you for considering the Salt Lake Culinary Education.