2014 - 2015 Combined Catalogs of the Colleges

Course Descriptions for CHEF 1301


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These Course Descriptions include updates that were added after the original publication on June 9, 2014.
New students who are entering the college for the first time should follow this version when selecting courses.

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CHEF 1301 (3 Credit Hours)
Offered at ECC

Basic Food Preparation
This is a WECM Course Number.
Prerequisite: CHEF 1305 with a "C" or better.
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. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards. (2 Lec., 4 Lab.)

* Note: This Course Description includes updates that were added after it was originally published on June 9, 2014. (Original) | (Changes)



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.


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