CHEF 1301 - Basic Food Preparation

Institution:

Alvin Community College

Subject:

Description:

A study of the fundamental principles of food preparation and cookery to include the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Knife skills, proper tool and equipment use, dry and moist heat cookery, stock and sauce production are among the topics covered. (2 lecture and 3 lab hours per week). Corequisite: CHEF 1305. [ CIP12.0503]

Credits:

3.00

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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