May 14, 2024  
2022-2024 Catalog 
    
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2022-2024 Catalog [ARCHIVED CATALOG]

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CHEF 1400 - Professional Cooking and Meal Service

Semester Hours: 4 | Lecture Hours: 2 | Laboratory Hours: 4
Technical aspects of food preparation in the commercial kitchen. This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on teamwork, professionalism, guest relations, and table service.
Required Prerequisite(s): CHEF 1301 , CHEF 1305 , RSTO 1304 , and CHEF 2301  with a “C” or better


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