CHEF 1301 Basic Food Preparation
Course Information
Course Description
CHEF 1301. BASIC FOOD PREPARATION (2-3-3) 12.0503 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. Assessment Levels: R1, E1, M1.
Prerequisite(s)
Must have level 1 in Reading, English and Math.