Course Description
Intermediate Food Preparation
(3-2-4). Continuation of previous food
preparation course. Topics include the concept
pre-cooked food items, as well as scratch
preparation. Covers full range of food
preparation techniques. Licensure/Certification
Agency: American Culinary Federation Educational
Institute. Required Prerequisite: CHEF-1301
Semester hours:3
Lecture hours: 
Lab hours: 
Petition required:N
Course may be repeated for credit when the topic varies:N
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