2021-2022 HCC Catalog & Student Handbook 
    
    Mar 04, 2024  
2021-2022 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

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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
Corequisite(s): CHEF 2201  and CHEF 2231  



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