Feb 05, 2025  
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2024-2026 Catalog
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CHEF 1301 - Basic Food Preparation

Semester Credit Hours: 3 | Lecture Hours: 2 | Laboratory Hours: 3
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.
Recommended Prerequisite/Corequisite(s): CHEF 1305  


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



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