CHEF 1300 - Professional Cooking and Dining Room Service

Special Program Tuition: $ 65
Prerequisites: CHEF 1301 with a grade of B or better, CHEF 1205 with a grade of C or better
Technical aspects of food preparation in the commercial kitchen. This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on team work, professionalism, guest relations and table service. Students must receive a "B" or better. Recommended Basic Skills prerequisites: Ready for INRW 0420, MATH 0410

Semester Hours: (3 -2- 4)

CIP: 12.0503

Offered at:
NLC: No
NVC: No
PAC: No
SAC: No
SPC: Yes

Click here for course schedule information.

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