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CHEF 1301 - Basic Food PreparationPrerequisites: CHEF 1205 or concurrent enrollment Corequisites: Recommended co-requisite: FDNS 1301 with a grade of Reading Basic Skills Prerequisite: READ 1301 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. Semester Hours: (3-2-4) CIP: 12.0503
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