Course Description
Intermediate Food Preparation
(3-2-4) Continuation of previous food
preparation course. Topics include the concept
of pre-cooked food items, as well as scratch
preparation. Covers full range of food
preparation techniques. Master the identification
of spices, herbs, oils, and vinegar's; discuss
and prepare various proteins; discuss and prepare
various fruits, vegetables, and starches;
discuss and prepare sandwiches and salads.
Licensure/Certification Agency: American Culinary
Federation Educational Institute.
Required Prerequisite: CHEF-1301 and CHEF-1305
with a "C" or better. Student must have current
Serv-Safe Manager Certification. Enrollment into
class with approved petition.
Semester hours:3
Lecture hours:2
Lab hours:4
Petition required:Y
Course may be repeated for credit when the topic varies:N
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