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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