CHEF 2301 — 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.
Prerequisites: CHEF-1301, CHEF-1205, CHEF-1305