CHEF 2331 - Advanced Food Preparation

Credits: 3
Advanced concepts of food preparation and presentation techniques. Identify and prepare breakfast meats, eggs, cereals, and batter products, discuss the applicability of convenience, value added, further processed or par cooked food items; and demonstrate food presentation techniques and writing standardized recipes. Professional chef uniform and kitchen tools required.
Prerequisite CHEF 1301 with a grade of “C” or better.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM