2023 - 2024 Catalog
Course Descriptions for CHEF
Course Number: CHEF 1264 (2 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (20 Ext.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (20 Ext.)
Course Number: CHEF 1301 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
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.)
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.)
Course Number: CHEF 1302 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Prerequisite Recommended: CHEF 1305 with a "C" or better.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. 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., 2 Lab.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Principles of Healthy Cuisine
This is a WECM Course Number.Prerequisite Recommended: CHEF 1305 with a "C" or better.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. 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., 2 Lab.)
Course Number: CHEF 1305 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Description: 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. This course must be completed with a grade of “C” or better. Licensing/Certification Agency: National Restaurant Association Education Foundation. (3 Lec., 1 Lab.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Sanitation and Safety
This is a WECM Course Number.Course Description: 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. This course must be completed with a grade of “C” or better. Licensing/Certification Agency: National Restaurant Association Education Foundation. (3 Lec., 1 Lab.)
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.)
Course Number: CHEF 1364 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Course Number: CHEF 1441 (4 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 the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: American Regional Cuisine
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 the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.)
Course Number: CHEF 1445 (4 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: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: International Cuisine
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: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.)
Course Number: CHEF 2302 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Prerequisite Required: CHEF 2331 and CHEF 1305 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: 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. 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: Saucier
This is a WECM Course Number.Prerequisite Required: CHEF 2331 and CHEF 1305 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: 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course Number: CHEF 2331 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Prerequisite Required: CHEF 1305 and CHEF 1301 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: 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. 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: Advanced Food Preparation
This is a WECM Course Number.Prerequisite Required: CHEF 1305 and CHEF 1301 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: 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course Number: CHEF 2341 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Prerequisite Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 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.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. 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.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Advanced Culinary Competition
This is a WECM Course Number.Prerequisite Recommended: CHEF 2331 or PSTR 2331 and CHEF 1305 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.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. 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.)
Course Number: CHEF 2364 (3 Credit Hours)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Listed by Campus(es): BHC, CVC, EFC, ECC, MVC, NLC, RLC
Course Title: Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
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.