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| CHEF 1301 - Basic Food Preparation (3-1-4) | |
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| 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. Departmental approval required. | |
| Skills: P Prerequisites: CHEF 1205 and FDNS 1301. Course Type: W | |
| * Course has been modified since print catalog publishing date. Last Updated: 5/2/2013 | |
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