Dec 26, 2024  
2020-2021 Catalog 
    
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2020-2021 Catalog [ARCHIVED CATALOG]

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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.


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