CHEF 1401 - Basic Food Preparation

Institution:

Alvin Community College

Subject:

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. (2 lecture and 4 lab hours per week) [ CIP12.0503] CHEF 2301 Intermediate Food Preparation (3 Credits) Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. (2 lecture and 3 lab hours per week). [CIP12.0503]

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alvincollege.edu

Phone Number:

(281) 756-3500

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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