CHEF 2301 - Intermediate Food Preparation

Institution:

Tarrant County College District

Subject:

Description:

Continuation of previous food preparation course. Topics include the concept of precooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Master the identification of spices, oils, and vinegars; discuss and prepare various protein foods; discuss and prepare various fruits, vegetables, starches, and farinaceous dishes; discuss and prepare sandwiches and salads. Licensure/Certification Agency: American Culinary Federation Educational Institute. Required prerequisites; CHEF 1301Basic Food Preparation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tccd.edu

Phone Number:

(817) 515-5100

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.