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CHEF 1302: Principles of Healthy Cuisine
3.00 Credits
Houston Community College
Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style.
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CHEF 1305: Sanitation and Safety
3.00 Credits
Houston Community 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 work place safety standards.
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CHEF 1310: Garde Manger
3.00 Credits
Houston Community College
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.
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CHEF 1313: Food Service Operation Systems I
3.00 Credits
Houston Community College
An overview of the information needs of food and lodging properties. Emphasis on both front, back, and material management utilizing computer systems.
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CHEF 1314: A´ la Carte Cooking
3.00 Credits
Houston Community 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.
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CHEF 1341: American Regional Cuisine
3.00 Credits
Houston Community 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.
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CHEF 1345: International Cuisine
3.00 Credits
Houston Community 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.
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CHEF 1364: Practicum (or Field Experience) - Culinary Arts/Chef Training
3.00 Credits
Houston Community College
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
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CHEF 1381: Cooperative Education - Culinary Arts/Chef Training
3.00 Credits
Houston Community College
Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.
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CHEF 1391: Special Topics in Culinary Arts/Chef Training
3.00 Credits
Houston Community College
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
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