The Fall 2018 semester has been Archived. All classes are displayed but they can no longer be added to your class cart.
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A Distance Learning course will transfer to other institutions in situations where the on-campus section of the same course will transfer; however, students who plan to transfer to a four-year institution should consult the catalog of that institution and work with an advisor in planning their academic programs. Material about transfer information is available at each college's Advising/Counseling Center.
- Courses are conducted online via the Internet.
- View college orientation schedules.
- These courses require a computer, an Internet connection, an e-mail account and the following supported browsers
- Some courses have additional requirements.
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Class Meeting Legend:(Show / Hide)
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| Night class |
| Online class |
| Controlled enrollment class |
Total Results: 30
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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-1264-51002 (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-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-1264-51280 (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 1301
Basic Food Preparation
3 Credit Hours (2 classes)
Basic Food Preparation
3 Credit Hours (2 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-1301-51284 (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-1301-51286 (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-1305-51001 (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-1305-51003 (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-1305-51004 (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-1305-51005 (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-1305-51350 (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-1305-51281 (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-1305-51283 (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-1305-51289 (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-1305-51291 (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-1305-51282 (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-1305-51284 (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-1305-51290 (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-1305-51292 (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-1305-51280 (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-1305-51285 (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-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-1305-51293 (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-1305-51287 (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-1305-51002 (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-1305-51501 (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 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 2331
Advanced Food Preparation
3 Credit Hours (1 class)
Advanced Food Preparation
3 Credit Hours (1 class)
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-2331-51280 (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 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 |