CHEF 2341 - Advanced Culinary Competition (3 Credit Hours)

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

Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. 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: Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 with a “C” or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Background Search Required: No

Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.