CHEF 1314 - A La Carte Cooking

Institution:

Collin County Community College District

Subject:

Description:

A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Prerequisites: CHEF 1301 and CHEF 2331. Prerequisite/corequisite: RSTO 1304. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.collin.edu

Phone Number:

(972) 881-5790

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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