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Oct 05, 2024
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CHEF 1301 - Basic Food Preparation Semester Credit Hours: 3 Lecture Hours: 2 Lab Hours: 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.
Course Fee: $36 Lab Fee: $84 Supply Fee: $191 Course Designation: Professional and Technical
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