CHEF 2331 (3 Credit Hours)
Offered at ECC
Advanced Food Preparation
This is a WECM Course Number.
Prerequisite: CHEF 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. CHEF 1305 with a "C" or better.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
This Course Description includes updates that were added after it was originally published on April 4, 2017. (Original) | (Current)