CHEF2301 — (NT) - Intermediate Food Preparation

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2 Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. When Coordinating Board Approval Number: CIP 12.0503

Prerequisites: ENGL0307, MATH0300, CHEF1301

Part of

• Culinary Arts, Certificate
• Hospitality and Culinary Management, A.A.S.

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