CHEF 1400 - Food Preparation II

Credits: 3

This intermediate course enhances foundational food preparation skills with a focus on animal proteins. Topics covered include protein selection, anatomy, fabrication, grading, cooking methods, and presentation. Emphasis on safety, sustainability, ethics, and quality prepares students for responsible and successful careers in the culinary field.

Prerequisite: CHEF 1300, CHEF 1110, and valid ServSafe Food Handlers Certificate
Semester: All
Estimated Course Fee: Additional Course Fee Required

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