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.

Corequisite: CHEF 1205 and PSTR 1301
Lab Fee: $84
Course Fee: $36
Supply Fee: $191
Course Designation: Professional and Technical

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CHEF 1301 - Basic Food Preparation