DCCCD
List of all CHEF courses
These Course Descriptions display the changes made after the original publication on April 4, 2017.
Show me the current version.
Show me the April 4, 2017, web published version.
Show me the current version.
Show me the April 4, 2017, web published version.
| Key: | New Content |
|
CHEF 2302 (3 Credit Hours)
Offered at ECC Saucier This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course. CHEF 2331 with a "C" or better. Course Description: Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. 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.) * Note: This Course Description includes updates that were added after it was originally published on April 4, 2017. (Original) | (Current) |
Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
