Jul 16, 2019  
2017-2018 Catalog 
2017-2018 Catalog [ARCHIVED CATALOG]

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.