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CHEF 1300 - Professional Cooking and Dining Room ServicePrerequisites: CHEF 1301 with a grade of B or better, CHEF 1205 with a grade of C or better Writing Basic Skills Prerequisite (Fall 2013): ENGL 0300 Reading Basic Skills Prerequisite (Fall 2013): READ 0301 Integrated Reading & Writing Basic Skills Prerequisite (Spring 2014): INRW 0305 Math Basic Skills Prerequisite (Fall 2013): MATH 0350 Math Basic Skills Prerequisite (Spring 2014) MATH 0305 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. Semester Hours: (3-2-4) CIP: 12.0503
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