CHEF 1441 - American Regional Cuisine

Institution:

Cedar Valley College (now Dallas College Cedar Valley Campus)

Subject:

Description:

This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.) Search for CHEF 1441 classes

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cedarvalleycollege.edu

Phone Number:

(972) 860-8201

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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