Course Information
- Department
- PS
- Instructor
- Briggs, Dorothy
- Description
- CHEF 1301 - Basic Food Preparation Credits 3 Lecture Hours 2 Lab Hours 2 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. Course Identifier 12.0503 TEC
- Last Updated
- Monday, June 15, 2026 7:26 PM