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

Add to HCC Catalog (opens a new window)

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  

Add to HCC Catalog (opens a new window)