Basic Food Preparation (CHEF 1401)

Credits: 4, Lecture Hours: 3, Lab Hours 3

Pre-Requisites: None

Co-Requisites: None

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.

CHEF 1401 syllabus     All Courses