CHEF 1301 - BASIC FOOD PREPARATION
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