CHEF 1300 - Professional Cooking and Dining Room Service
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: INRW 0305 , MATH 0305
Semester Hours: (3-2-4)
Click here for course schedule information.
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