CHEF 1301 - Basic Food Preparation

Prerequisites: CHEF 1205 or concurrent enrollment

Corequisites: Recommended: FDNS 1301 with a grade of B or better.

It is recommended that students complete or take concurrently FDNS 1301. 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. Students must receive a "B" or better.

Recommended Basic Skills prerequisites: INRW 0305

Semester Hours: (3-2-4)

CIP: 12.0503

Click here for course schedule information.

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