2016 - 2017 Combined Catalogs of the Colleges
Course Descriptions for CHEF 1310
CHEF 1310 (3 Credit Hours)
Offered at ECC
This is a WECM Course Number.
Prerequisite Recommended: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the 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. (2 Lec., 4 Lab.)
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.
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.