Basic Food Preparation (CHEF 1401)
Credits: 4, Lecture Hours: 3, Lab Hours 0
Course Description: 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.
Present & Past Syllabii
CHEF 1401 syllabusSections and Instructors
Section: 9T1
Instructor: Adrienn Clayton
Section: 9T2
Instructor: Adrienn Clayton
Section: 9T3
Instructor: Adrienn Clayton
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