CHEF 1301 - Basic Food Preparation

Institution:

El Centro College

Subject:

Food and Hospitality Institute

Description:

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. (2 Lec., 4 Lab.)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.elcentrocollege.edu/

Phone Number:

(214) 860-2037

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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