CHEF 1301 - BASIC FOOD PREPARATION

Written By Jake Laughlin

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. Lab fees apply

Upon successful completion, students will be able to:

  • Demonstrate skills in knife tool and equipment handling

  • Operate equipment safely and correctly

  • Demonstrate proficiency in dry and moist heat cooking methods

  • Produce a variety of food products applying principles of food handling and preparation

  • Implement professional standards in food production

Grade Basis: L

Credit hours: 3.0

Lecture hours: 32.0

Lab hours: 48.0

Jake Laughlin
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CHEF 1305 - SANITATION AND SAFETY