CHEF 2001 - Intermediate Food Preparation

Semester Credit Hours: 0
Lecture Hours: 1
Lab Hours: 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.

Prerequisite: As a Continuing Education course, enrollment will be determined by Culinary Arts departmental assessment
Course Designation: Professional and Technical

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CHEF 2001 - Intermediate Food Preparation