CHEF 1170 - Culinary Foundational Skills (1 Credit Hours)

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

This course is comprised of three critical areas including culinary math, culinary English, and basic computer skills, Students will be assessed to identify knowledge in relation to entry-level proficiency outcomes. From these results, each student works on specific areas where enhancement may be needed. The course includes industry-related contextualized activities in math, English and basic computer skills.

Course Hour Configuration
(1 Lec.)

CTE

NEW

This is a Local Need Course Number.