CHEF Courses

  • CHEF 1164 - Practicum (or Field Experience)

    Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

    Grade Basis: L
    Credit hours: 1.0
    Lab hours: 10.0

  • CHEF 1205 - Sanitation and Safety

    Study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

    Grade Basis: L
    Credit hours: 2.0
    Lecture hours: 2.0
    Lab hours: 1.0

  • CHEF 1301 - Basic Food Preparation

    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. Professional chef uniform and kitchen tools required. Lab included. 3 credit hours.

    Grade Basis: L
    Credit hours: 3.0
    Lecture hours: 2.0
    Lab hours: 3.0

  • CHEF 1302 - Principles of Healthy Cuisine

    Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style.

    Grade Basis: L
    Credit hours: 3.0
    Lecture hours: 2.0
    Lab hours: 3.0

  • CHEF 1310 - Garde Manager

    A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Lab included.

    Grade Basis: L
    Credit hours: 3.0
    Lecture hours: 2.0
    Lab hours: 3.0

    Prerequisites:

  • CHEF 1314 - A La Carte Cooking

    A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Lab included.

    Grade Basis: L
    Credit hours: 3.0
    Lecture hours: 1.0
    Lab hours: 5.0

    Prerequisites:

  • CHEF 1345 - International Cuisine

    The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine. Topics include similarities between food production systems used in the United States and other regions of the world. Professional chef uniform and kitchen tools required. Lab included.

    Grade Basis: L
    Credit hours: 3.0
    Lecture hours: 2.0
    Lab hours: 3.0

    Prerequisites:

  • CHEF 2231 - Advanced Food Preparation

    Advanced concepts of food preparation and presentation techniques.

    Grade Basis: L
    Credit hours: 2.0
    Lecture hours: 1.0
    Lab hours: 4.0

Last updated: 06/14/2022