Apr 16, 2021  
2020-2021 Catalog 
    
2020-2021 Catalog
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CHEF 2301 - Intermediate Food Preparation


Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 4
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Master the identification of spices, herbs, oils, and vinegar’s; discuss and prepare various proteins; discuss and prepare various fruits, vegetables, and starches; discuss and prepare sandwiches and salads. Licensure/Certification Agency: American Culinary Federation Educational Institute.
Required Prerequisite(s): CHEF 1301  and CHEF 1305  with a “C” or better. Student must have current Serv-Safe Manager Certification. Enrollment into class with approved petition.


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