CHEF 1301 Basic Food Preparation

Course Information

Course Description

CHEF 1301. BASIC FOOD PREPARATION (2-3-3) 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. 12.0503

Prerequisite(s)

Must have level 1 in Reading, English and Math.

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)