CollegeTransfer.Net
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CHEF 1305: Sanitation And Safety 12.0503
3.00 Credits
Del Mar College
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards. Assessment Levels: R1, E1, M1.
Share
CHEF 1305 - Sanitation And Safety 12.0503
Favorite
Show comparable courses
CHEF 1314: a la Carte Cooking 12.0503
3.00 Credits
Del Mar College
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
Share
CHEF 1314 - a la Carte Cooking 12.0503
Favorite
CHEF 1341: American Regional Cuisine 12.0503
3.00 Credits
Del Mar College
A study of the development of regional cuisines 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. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
Share
CHEF 1341 - American Regional Cuisine 12.0503
Favorite
CHEF 1345: International Cuisine 12.0503
3.00 Credits
Del Mar College
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
Share
CHEF 1345 - International Cuisine 12.0503
Favorite
CHEF 1380: Cooperative Education- Culinary Arts/ Chef Training 12.0503
3.00 Credits
Del Mar College
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the College, employer and student. Under supervision of the College and the employer, combines classroom learning with work experience. Includes a lecture component. Prerequisite: CHEF 1301.
Share
CHEF 1380 - Cooperative Education- Culinary Arts/ Chef Training 12.0503
Favorite
CHEF 1410: Garde Manger 12.0503
4.00 Credits
Del Mar College
A study of specialty foods and garnishes. Emphasis on design, techniques and display of fine foods. Prerequisite: CHEF 1301. Assessment Levels: R1, E1, M1.
Share
CHEF 1410 - Garde Manger 12.0503
Favorite
Show comparable courses
CHEF 2302: Saucier 12.0503
3.00 Credits
Del Mar College
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments and the pairing of sauces with a variety of foods. Prerequisites: CHEF 1301, 1410. Assessment Levels: R1, E1, M1.
Share
CHEF 2302 - Saucier 12.0503
Favorite
CHEF 2332: Buffet Theory And Production 12.0503
3.00 Credits
Del Mar College
Advanced concepts in the construction of inedible display items. Emphasis on buffet production, presentation and service. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
Share
CHEF 2332 - Buffet Theory And Production 12.0503
Favorite
CHEF 2336: Charcuterie 12.0503
3.00 Credits
Del Mar College
Advanced concepts in the construction of sausages, pates and related forced meat preparations. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
Share
CHEF 2336 - Charcuterie 12.0503
Favorite
CHEF 2341: Advanced Culinary Competition 12.0503
3.00 Credits
Del Mar College
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food. Prerequisites: CHEF 1301, 1410, 2302 and PSTR 1301. Assessment Levels: R1, E1, M1.
Share
CHEF 2341 - Advanced Culinary Competition 12.0503
Favorite
First
Previous
21
22
23
24
25
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands