Course Descriptions
CHEF 1301 Basic Food Preparation
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. Lab required. Prerequisite: Mandatory Culinary / Pastry
Arts Orientation. 3 credit hours. (W)
CHEF 1302 Principles of Healthy Cuisine
Introduction to the principles of planning, preparation, and presentation of nutritionally
balanced meals. Alternative methods and ingredients will be used to achieve a healthier
cooking style. Lab required. Prerequisites: CHEF 2331 with a grade of C or better
and IFWA 1310. 3 credit hours. (W)
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.
CHEF 1305 Sanitation and Safety
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation,
control of illness caused by food contamination (Hazard Analysis Critical Control
Points); and work place safety standards. 3 credit hours. (W)
CHEF 1310 Garde Manger
A study of cold foods and garnishes. Emphasis on design, techniques, and display of
fine foods. Lab required. Prerequisites: CHEF 2331 with a grade of “C” or better and
CHEF 1305 with a grade of “C” or better. Prerequisite/Concurrent: CHEF 2302. 3 credit
hours. (W)
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.
CHEF 1314 A La Carte Cooking
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe
interpretation and conversion, organization of work station, employment of appropriate
cooking methods, plating, and saucing principles. Lab included. Prerequisites: RSTO
1325, CHEF 2302, CHEF 1310, and PSTR 1301 with a grade of “C” or better, and either
CHEF 1341 or CHEF 1345. 3 credit hours. (W)
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.
CHEF 1341 American Regional Cuisine
A study of the development of regional cuisines in the United States with emphasis
on the similarities in production and service systems. Application of skills to develop,
organize, and acquire knowledge of recipe strategies and production systems. Professional
chef uniform and kitchen tools required. Lab required. Prerequisite: CHEF 1305 with
a grade of “C” or better. Prerequisite/Concurrent enrollment: CHEF 2331 with a grade
of “C” or better. 3 credit hours. (W)
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.
CHEF 1345 International Cuisine
The study of classical cooking skills associated with the preparation and service
of international and ethnic cuisine's. Topics include similarities between food production
systems used in the United States and other regions of the world. Professional chef
uniform and kitchen tools required. Lab required. Prerequisite / Concurrent enrollment:
CHEF 2331 with a grade of C or better. 3 credit hours. (W)
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.
CHEF 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training
Practical, general workplace training supported by an individualized learning plan
developed by the employer, college, and student. Prerequisite: CHEF 2331. 3 credit
hours. (W)
CHEF 2302 Saucier
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces,
accompaniments, and the pairing of sauces with a variety of foods. Lab included. Prerequisite:
CHEF 1301 with a grade of “C” or better. 3 credit hours. (W)
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.
CHEF 2331 Advanced Food Preparation
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. Lab required. Prerequisite: CHEF 1301 with a grade of
“C” or better. 3 credit hours. (W)
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.
CHEF 2336 Charcuterie
Advanced concepts in the construction of sausages, pates, and related force meat preparations.
Lab required Prerequisites: CHEF 1301, CHEF 1305 and CHEF 2331. 3 credit hours. (W)
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.
CHEF 2380 Cooperative Education - Culinary Arts/Chef Training
Career-related activities encountered in the student's area of specialization offered
through an individualized agreement among the college, employer, and student. Under
the supervision of the college and the employer, the student combines classroom learning
with work experience. Includes a lecture component. Prerequisites: CHEF 1301, CHEF
2331, and CHEF 1305 - all with a grade of “C” or better. 3 credit hours. (W)