CHEF 1301 - Basic Food Preparation

Institution:

San Jacinto Community College

Subject:

Description:

(Formerly RESM 1412, CULA 1301) This course in fundamental principles of food preparation and cookery includes the study of the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. It also focuses on composition, nutritive value, and use of foods and the physical and chemical principles affecting preparation. (3:1-6)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sjcd.edu

Phone Number:

(281) 998-6150

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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