Apr 19, 2024  
2017-2018 Catalog 
    
Catalog Navigation
  Catalog Home
  NTCC Home
  Academic Calendar
  About Northeast
  General Information
  Northeast Policies & Procedures
  Admission
  Registration
  Tuition & Fees
  Financial Aid
  Student Services
  Outreach Services
  Instructional Program Information
  Programs of Study
  Programs of Study by Degree Type
  Course Descriptions
  Maps and Directions
  My Portfolio
HELP
2017-2018 Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

CHEF 1301 - Basic Food Preparation

3 credit hours.
Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week.
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

Note: Additional course fee(s) required.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)