CHEF1301 — Basic Food Preparation

3 credits · 3 hours

CHEF 1301. BASIC FOOD PREPARATION (2-3-3) 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. 12.0503

Part of

• Baking/Pastry
• OSA Cook/Baker Helper
• Cook/Baker
• Culinary Arts
• Hospitality and Tourism Management

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