CHEF1301 — Basic Food Preparation
Add to Publication Special Program Tuition: $ 18 per semester credit hour It is recommended that students complete or take concurrently FDNS 1301. 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. Students must receive a “B” or better. Semester Hours: CIP: 12.0503 at: NLC: No NVC: No PAC: No SAC: No SPC: Yes Click here for course schedule information.
Prerequisites: CHEF1205