CHEF 1220 - Beginning Food Preparation Credits: 3 This course includes basic classroom and laboratory experiences needed to develop skills in safe knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. Foundation topics for optionally offered production coursework include breakfast and pantry preparations and stock, soup and sauce cookery.
Prerequisite: CHEF 1110 w/C grade or higher, can be taken concurrently or valid ServeSafe Certificate Corequisite: CHEF 1225 Semester: All
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