2020-2021 HCC Catalog 
    
    Oct 31, 2024  
2020-2021 HCC Catalog [ARCHIVED CATALOG]

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CHEF 1314 - A La Carte Cooking


Credits: 3

A course in a la carte or cooking to order concepts. Topics include menu and recipe interpretation and conversion, organization of a work station, employment of appropriate cooking methods, plating, and saucing principles.

Lecture: 2
Lab: 4
Prerequisite(s): CHEF 1301 , 1305, CHEF 2201  and CHEF 2231 ; must be placed into GUST 0339  in reading, ENGL 0300 or ENGL 0347 in writing and MATH 0306 in math



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