CHEF 1301 - Basic Food Preparation (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

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. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. Course Requirement: Successful completion of Texas Food Handlers Certification by 4 class day. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Corequisites/Concurrent: CHEF 1305 is a recommended concurrent option.
Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.