CHEF 1301 - Basic Food Preparation Prerequisites: CHEF 1205 or concurrent enrollment
Corequisites: Recommended: FDNS 1301 with a grade of B or better.
Reading Basic Skills Prerequisite (Fall 2013): READ 0301 Integrated Reading & Writing Basic Skills Prerequisite (Spring 2014): INRW 0305 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
Click here for course schedule information.
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