This is an archived BHC Online Catalog. Please visit our current Online CatalogOnline Catalog at https://www1.dcccd.edu/catalog/cattoc.cfm?loc=BHC.
Dallas College Catalog filtered for Brookhaven Campus
2023 - 2024 Dallas College Catalog
Catalog Filter(s): Brookhaven Campus (remove)

2023 - 2024 Catalog
Course Descriptions for CHEF 1301

Course Description Index | Degree Plans

Course Description Help Page

List of all CHEF courses

Course Number: CHEF 1301 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC

Course Title: Basic Food Preparation

This is a WECM Course Number.
Corequisite/Concurrent: CHEF 1305 is a recommended concurrent option.
Course Description: 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. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. 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. This course must be completed with a grade of "C" or better. Course Requirement: Successful completion of Texas Food Handlers Certification by 4th class day. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)



ACGM (Lower-Division Academic Course Guide Manual) Courses

Designated by the Texas Higher Education Coordinating Board for general academic transfer among community, state, and technical colleges in Texas; and state public four-year colleges and universities as freshman and sophomore general education courses.


WECM (Workforce Education Course Manual) 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.