CHEF 1401 - Basic Food Preparation

Institution:

San Jacinto Community College

Subject:

Description:

(Formerly Restaurant Management 142, RESM 1412, CULA 1401) This is a study of the fundamental principles of food preparation and cookery. Topics include Brigade System, cooking techniques, material handling, heat transfer sanitation, safety, nutrition, and professionalism. The course will include basic skills and terminology. (4:3-3)

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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