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Apr 30, 2026
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CHEF 1301 - Basic Food Preparation
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.
Learning Outcomes: Upon successful completion, students will be able to:
- Demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly.
- Demonstrate proficiency in dry and moist heat cooking methods.
- Produce a variety of food products applying principles of food handling and preparation.
- Implement professional standards in food production.
Credit Hour(s): 3
Lecture Hour(s): 32
Lab Hour(s): 48
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