CHEF 1300 - Food Preparation I

Credits: 3

Gain foundational skills for a culinary career, including the history and organization of professional kitchens. Learn safe and effective use of kitchen tools, ingredients, and equipment. Practice essential communication, safe food handling, and preparation techniques while exploring foundational cooking methods for stocks, sauces, plants, and breakfast items.

Prerequisite: CHEF 1110, with concurrency, or valid ServSafe Food Handlers Certificate
Semester: All
Estimated Course Fee: Additional Course Fee Required

Click here for searchable class schedule