CHEF 1400 Professional Cooking and Meal Service

Technical aspects of food preparation in the commercial kitchen. This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on team work, professionalism, guest relations and table service.

Semester Hours

4

Lecture Hours

2

Lab Hours

4

Prerequisite

FDNS 1301, CHEF 1301, CHEF 1205, HAMG 1221, FDNS 1305