CHEF 2331 - Advanced Food Preparation

Institution:

Collin County Community College District

Subject:

Description:

Topics include the concept of pre-cooked food items and the preparation of canapés, hors d'oeuvres, and breakfast items.Professional chef uniform and kitchen tools required. Lab included. 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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.