You have added
of 20 Classes to your cart.
The Fall 2018 semester has been Archived. All classes are displayed but they can no longer be added to your class cart.
See CHEF Classes for:
Class Meeting Legend:(Show / Hide)
Day class |
Night class |
Online class |
Controlled enrollment class |
Total Results: 41
Expand Results
Collapse Results
CHEF 1264
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (5 classes)
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (5 classes)
Course Description for CHEF 1264
CHEF 1264
(2 Credit Hours)
(2 Credit Hours)
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-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1264-51001 (1154669) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1264-51280 (1189675) Practicum Culinary Arts Chef | TBA PRAC M T W R F | ECC 2 | Sep 24, 2018 May 29, 2019 (36 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Byron Nelson High Scholl dual credit students only. | |||||||
CHEF-1264-51350 (1154672) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI- Culinary Arts AAS Degree 14 hours Fast Track #2 Block scheduled program. By enrolling in BLCK 2140.51350 you will automatically be enrolled in the following classes: PSTR 1301.51350 MT 8:30 am-11:20am, RSTO 2301-51350 T 12pm-2:50pm, RSTO 1304.51350 W 9am-10:50am & R 9am-1:50pm, RSTO 1325.51350 W 12pm-2:50pm, CHEF 1264.51350 Practicum. FHI Director approval only. | |||||||
CHEF-1264-51002 (1154670) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1264-51003 (1154671) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Secion 51003 is for Apprentices students only. Instructor approval required. |
CHEF 1301
Basic Food Preparation
3 Credit Hours (8 classes)
Basic Food Preparation
3 Credit Hours (8 classes)
Course Description for CHEF 1301
CHEF 1301
(3 Credit Hours)
(3 Credit Hours)
Basic Food Preparation
This is a WECM Course Number.
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.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1301-51001 (1154673) Basic Food Preparation | C142 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. FHI Director approval only. | |||||||
CHEF-1301-51003 (1154675) Basic Food Preparation | C142 LEC W R 04:00 PM - 06:50 PM C105 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-51250 (1169232) Basic Food Preparation | C142 LEC S 09:00 AM - 02:50 PM C105 LAB S 09:00 AM - 02:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-51284 (1189669) Basic Food Preparation | TBA LEC T R 09:30 AM - 11:10 AM TBA LAB T R | Hooker, Victoria / Vita (PDF) | ECC 3 | Sep 24, 2018 May 29, 2019 (36 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Byron Nelson High Scholl dual credit students only. | |||||||
CHEF-1301-51350 (1154676) Basic Food Preparation | C142 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI- Culinary Arts AAS Degree 15 hours Fast Track #3 block scheduled program. By enrolling in BLCK 2155.51350 you will automatically be enrolled in the following classes: CHEF 1301.51350, CHEF 1305.51350, RSTO 1313.51350, ENGL 1301.51350, and MATH 1332.51350. FHI Director approval only. | |||||||
CHEF-1301-51002 (1154674) Basic Food Preparation | C105 LEC W R 01:00 PM - 03:50 PM C105 LAB W R 01:00 PM - 03:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-51501 (1154677) Basic Food Preparation | C142 LEC W R 07:00 PM - 09:50 PM C105 LAB W R 07:00 PM - 09:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-51286 (1189679) Basic Food Preparation | TBA LEC T R 10:20 AM - 11:45 AM TBA LAB T R | ECC 3 | Sep 24, 2018 May 23, 2019 (16 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Dubiski High Scholl dual credit students only. |
CHEF 1305
Sanitation and Safety
3 Credit Hours (20 classes)
Sanitation and Safety
3 Credit Hours (20 classes)
Course Description for CHEF 1305
CHEF 1305
(3 Credit Hours)
(3 Credit Hours)
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. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-51292 (1189560) Sanitation and Safety | TBA LEC T R 11:25 AM - 12:25 PM TBA LAB T R | Richards Jr, Robert / Vita (PDF) | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51287 (1189678) Sanitation and Safety | TBA LEC M W 10:20 AM - 11:45 AM TBA LAB M W | ECC 3 | Sep 24, 2018 May 23, 2019 (35 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Dubiski High Scholl dual credit students only. | |||||||
CHEF-1305-51003 (1154682) Sanitation and Safety | C160 LEC W 01:00 PM - 03:50 PM C150 LAB M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51501 (1154684) Sanitation and Safety | C160 LEC W 07:00 PM - 09:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51291 (1189558) Sanitation and Safety | TBA LEC T R 07:15 AM - 08:15 AM TBA LAB T R | Richards Jr, Robert / Vita (PDF) | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51284 (1189539) Sanitation and Safety | TBA LEC T R 11:25 AM - 12:25 PM TBA LAB T R | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51283 (1189536) Sanitation and Safety | TBA LEC T R 07:15 AM - 08:15 AM TBA LAB T R | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51002 (1154680) Sanitation and Safety | C160 LEC T 01:00 PM - 03:50 PM C150 LAB M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51280 (1189666) Sanitation and Safety | TBA LEC T R 01:00 PM - 01:50 PM TBA LAB T R | ECC 3 | Sep 4, 2018 May 29, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Molina High Scholl dual credit students only. | |||||||
CHEF-1305-51281 (1189522) Sanitation and Safety | TBA LEC M W 07:15 AM - 08:15 AM TBA LAB M W | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51290 (1189553) Sanitation and Safety | TBA LEC M W 11:25 AM - 12:25 PM TBA LAB M W | Richards Jr, Robert / Vita (PDF) | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51293 (1192431) Sanitation and Safety | TBA LEC M W 09:50 AM - 11:20 AM TBA LAB M W | Cappers, Jared / Vita (PDF) | ECC 3 | Sep 24, 2018 May 16, 2019 (34 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Singley Academy High School dual credit students only. | |||||||
CHEF-1305-51350 (1154683) Sanitation and Safety | C160 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI- Culinary Arts AAS Degree 15 credit hours Fast Track #3 block scheduled program. By enrolling in BLCK 2155.51350 you will automatically be enrolled in the following classes: CHEF 1301.51350, CHEF 1305.51350, RSTO 1313.51350, ENGL 1301.51350, and MATH 1332.51350. FHI Director approval only. | |||||||
CHEF-1305-51001 (1154678) Sanitation and Safety | C160 LEC M 01:00 PM - 03:50 PM C150 LAB M T W R | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51289 (1189551) Sanitation and Safety | TBA LEC M W 07:15 AM - 08:15 AM TBA LAB M W | Richards Jr, Robert / Vita (PDF) | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51288 (1189680) Sanitation and Safety | TBA LEC T R 09:50 AM - 11:20 AM TBA LAB T R | Cappers, Jared / Vita (PDF) | ECC 3 | Sep 24, 2018 May 16, 2019 (34 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Singley Academy High Scholl dual credit students only. | |||||||
CHEF-1305-51005 (1154681) Sanitation and Safety | C160 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51004 (1154679) Sanitation and Safety | C165 LEC W 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51282 (1189537) Sanitation and Safety | TBA LEC M W 11:25 AM - 12:25 PM TBA LAB M W | ECC 3 | Sep 4, 2018 May 30, 2019 (39 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: For Gilbreath-Reed CTC High School dual credit students only. | |||||||
CHEF-1305-51285 (1189667) Sanitation and Safety | TBA LEC M W 09:30 AM - 10:20 AM TBA LAB M W | Reese, Vernee / Vita (PDF) | ECC 3 | Sep 24, 2018 May 29, 2019 (36 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Byron Nelson High Scholl dual credit students only. |
CHEF 1310
Garde Manger
3 Credit Hours (1 class)
Garde Manger
3 Credit Hours (1 class)
Course Description for CHEF 1310
CHEF 1310
(3 Credit Hours)
(3 Credit Hours)
Garde Manger
This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
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.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1310-51001 (1154685) Garde Manger | C142 LEC M T 12:30 PM - 03:20 PM C105 LAB M T 12:30 PM - 03:20 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF 2331 with a "C" or better. Uniform & Tools Required 2nd day of class. |
CHEF 1364
Practicum (or Field Expericenc)-Culinary Arts/Chef Training
3 Credit Hours (1 class)
Practicum (or Field Expericenc)-Culinary Arts/Chef Training
3 Credit Hours (1 class)
Course Description for CHEF 1364
CHEF 1364
(3 Credit Hours)
(3 Credit Hours)
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-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1364-51001 (1154686) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: For apprentices students only. Instructor's approval required. |
CHEF 1441
American Regional Cuisine
4 Credit Hours (1 class)
American Regional Cuisine
4 Credit Hours (1 class)
Course Description for CHEF 1441
CHEF 1441
(4 Credit Hours)
(4 Credit Hours)
American Regional Cuisine
This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
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. (2 Lec., 6 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1441-51001 (1154687) American Regional Cuisine | C142 LEC W 08:30 AM - 11:20 AM C105 LAB R 09:00 AM - 01:50 PM | Luscher, Brian / Vita (PDF) | ECC 4 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisites: CHEF 2331 with a "C" or better, Uniform & Tools required. Suggested Prerequisites: RSTO 1304, RSTO 2301, RSTO 1325 with a "C" or better. |
CHEF 2302
Saucier
3 Credit Hours (1 class)
Saucier
3 Credit Hours (1 class)
Course Description for CHEF 2302
CHEF 2302
(3 Credit Hours)
(3 Credit Hours)
Saucier
This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
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. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2302-51250 (1169880) Saucier | C142 LEC F 09:00 AM - 02:50 PM C105 LAB F 09:00 AM - 02:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisites: CHEF 2331 with a "C" or better, Uniform & Tools required. |
CHEF 2331
Advanced Food Preparation
3 Credit Hours (3 classes)
Advanced Food Preparation
3 Credit Hours (3 classes)
Course Description for CHEF 2331
CHEF 2331
(3 Credit Hours)
(3 Credit Hours)
Advanced Food Preparation
This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
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. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2331-51001 (1154688) Advanced Food Preparation | C142 LEC M T 04:00 PM - 06:50 PM C105 LAB M T 04:00 PM - 06:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF 1301 and CHEF 1305 with a "C" or better. Uniform and tools required second day of class. | |||||||
CHEF-2331-51280 (1189672) Advanced Food Preparation | TBA LEC T R 09:30 AM - 12:00 PM TBA LAB T R | Maher, Jose / Vita (PDF) | ECC 3 | Sep 24, 2018 May 29, 2019 (36 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Byron Nelson High Scholl dual credit students only. | |||||||
CHEF-2331-51501 (1154689) Advanced Food Preparation | C105 LEC M T 07:00 PM - 09:50 PM C105 LAB M T 07:00 PM - 09:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF 1301 and CHEF 1305 with a "C" or better. Uniform and tools required second day of class. |
CHEF 2364
Practicum (or Field Experience) - Culinary Arts/Chef Training
3 Credit Hours (1 class)
Practicum (or Field Experience) - Culinary Arts/Chef Training
3 Credit Hours (1 class)
Course Description for CHEF 2364
CHEF 2364
(3 Credit Hours)
(3 Credit Hours)
Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.
Prerequisite Recommended: CHEF 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2364-51001 (1154691) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: For Apprentices only; Instructor approval required. |
Class Meeting Legend:(Show / Hide)
Day class |
Night class |
Online class |
Controlled enrollment class |