CHEF1301 — (NT) - Basic Food Preparation

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 4 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. 0503.

Prerequisites: ENGL0307

Part of

• Culinary Arts, Certificate
• Hospitality and Culinary Management, A.A.S.

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