CHEF 1302 - Principles of Healthy Cuisine

Institution:

Collin County Community College District

Subject:

Description:

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Prerequisites: CHEF 1301 and IFWA 1310. 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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