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CHEF 1301 (3 Credit Hours)
Offered at ECC Basic Food Preparation This is a WECM Course Number. Prerequisite: (Required) CHEF 1305 with a "C" or better. CHEF 1305. Course Description: 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. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. (2 Lec., 4 Lab.) * Note: This Course Description includes updates that were added after it was originally published on June 11, 2016. (Original) | (Current) |