Course Description
Basic Food Preparation
(3-2-3) 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
Recommended Prerequisite/Corequisite: CHEF-1305
Semester hours:3
Lecture hours:2
Lab hours:3
Petition required:N
Course may be repeated for credit when the topic varies:N
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