CHEF 1301 Basic Food Preparation

Course Information

Course Description

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

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)