CHEF 1301 Basic Food Preparation (3)
This is a WECM Course Number. Prerequisite: CHEF 1305 with a "C" or better or concurrently enrolled in CHEF 1305. 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. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of “C” or better. (2 Lec., 4 Lab.)
CHEF 1302 Principles of Healthy Cuisine (3)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
CHEF 1305 Sanitation and Safety (3)
This is a WECM Course Number. A 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. This course must be completed with a grade of “C” or better. (3 Lec., 1 Lab.)
CHEF 1310 Garde Manger (3)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Students will learn preparations in the cold kitchen to include salads, appetizers, cold sauces, and cold buffet display principles. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training (3)
This is a WECM Course Number. Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
CHEF 1441 American Regional Cuisine (4)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
CHEF 1445 International Cuisine (4)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
CHEF 2302 Saucier (3)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Students will learn classical preparations and butchering skills in addition to plate presentation and design. Emphasis will be on alternative varieties of meats, poultry, game and seafood. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
CHEF 2331 Advanced Food Preparation (3)
This is a WECM Course Number. Prerequisite: CHEF 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
CHEF 2341 Advanced Culinary Competition (3)
This is a WECM Course Number. Prerequisite: CHEF 2331 or PSTR 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
CHEF 2364 Practicum (or Field Experience) - Culinary Arts/Chef Training (3)
This is a WECM Course Number. Prerequisite: CHEF 1364. Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four year colleges and universities.
