CHEF 1301 (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.
Prerequisite(s): Must be eligible to enroll in ENGL 0307
Corequisite(s) or Prerequisite(s): CHEF 1305
Fees: Course fee: $50; High Demand Program fee: $10 per credit hour When Offered: F Coordinating Board Approval Number: CIP: 12.0503.