CHEF1301 — Basic Food Preparation

3 credits · 3 hours

CHEF 1301 - Basic Food Preparation Add to HCC Catalog CHEF 1301 - Basic Food Preparation A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, materials handling, heat transfer, sanitation, safety, nutrition, and professionalism. Lecture: 2 Lab: 4 Corequisite(s): CHEF 2201 and CHEF 2231