CHEF 1301 - Basic Food Preparation

Credits: 3

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, materials handling, heat transfer, sanitation, safety, nutrition, and professionalism.

Lecture: 2
Lab: 4
Prerequisite(s): Must be placed into GUST 0339 in reading, ENGL 0300 or ENGL 0347 in writing and MATH 0306 in math
Corequisite(s): CHEF 2201 and CHEF 2231