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

View Course Availability on MyTCCTrack

Find out if you can earn credit for this course through Prior Learning Assessment (PLA)