CHEF1301 — Basic Food Preparation
CHEF 1301 - Basic Food Preparation CHEF 1301 - Basic Food Preparation 3 credit hours. Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week. 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. Note: Additional course fee(s) required.