CHEF 1302 - Principles of Healthy Cuisine (3 Credit Hours)

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

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. 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.

Prerequisites: Required: CHEF 1301 and CHEF 1305 with a “C” or better.
Background Search Required: No

Course Hour Configuration
(2 Lec., 2 Lab.)

CTE

This is a WECM Course Number.