CHEF 1301 - Basic Food Preparation

Institution:

Eastfield College

Subject:

Description:

This is a WECM Course Number. Prerequisite: Concurrent enrollment in CHEF 1305 recommended. 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. (2 Lec., 4 Lab.) Search for CHEF 1301 classes

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eastfieldcollege.edu/

Phone Number:

(972) 860-7100

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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