2023 - 2024 Catalog
Course Descriptions for CHEF 1310
List of all CHEF courses
Course Number: CHEF 1310 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Prerequisite Required: CHEF 2331 with a "C" or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate, or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Garde Manger
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a "C" or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate, or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
ACGM (Lower-Division Academic Course Guide Manual) Courses
WECM (Workforce Education Course 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.