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.
Add to Publication(opens a new window)
|