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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-1264-51003 (1206074) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Section 51003 is for Apprentices students only. Instructor approval required. | |||||||
CHEF-1264-51353 (1206075) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 26, 2019 Dec 12, 2019 (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 #3 Block scheduled program. By enrolling in BLCK 2140.51353 you will automatically be enrolled in the following classes: CHEF 1264.51353 (Practicum) MTWRFSU Hyde PSTR 1301.51353 MT 12:00-2:50 p.m. C140/C142 Hodges, RSTO 1304.51353 W 9:00-10:50 am & R 9:00a-1:50p C100 Goh RSTO 2301.51353 T 9:00-11:50 p.m. C160/C150 Goh, RSTO 1325.51353 M 9:00-11:50 a.m. C160/C150 Welther. FHI Director Approval only. For more information, contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
CHEF-1264-51352 (1225271) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Foundations Certificate Level I is a 17 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2700-51352 you will automatically be enrolled in the following classes: CHEF 1264.51352 PRAC Preston, J., CHEF 1301.57352 MTWR 6:00-8:50 am C105 (Flex 8/26/19 - 10/16/19), CHEF 1305.51352 W 9:00-11:50 am C160, Yearwood, CHEF 2331.58352 MTWR 6:00-8:50 am C105 (Flex 10/22/19 - 12/12/19), PSTR 1301.51352 MT 9:00-11:50 am C140/C142, Green, RSTO 1313.51352 R 9:00-11:50 am Hyde, S. FHI Director approval required. | |||||||
CHEF-1264-51002 (1206073) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a food prep job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester | |||||||
CHEF-1264-51001 (1206072) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a food prep job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester. |
CHEF 1301
Basic Food Preparation
3 Credit Hours (7 classes)
Basic Food Preparation
3 Credit Hours (7 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-1301-51281 (1246506) Basic Food Preparation | TBA LEC T R 09:30 AM - 11:10 AM TBA LAB T R | Hooker, Victoria / Vita (PDF) | ECC 3 | Sep 3, 2019 May 22, 2020 (38 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson/Northwest ISD students only. | |||||||
CHEF-1301-51001 (1206076) Basic Food Preparation | C105 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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. This section is tied to BLCK Culinary Arts AAS Degree Fast Track #4 | |||||||
CHEF-1301-51354 (1206080) Basic Food Preparation | C105 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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 hours Fast Track #4 block scheduled program. By enrolling in BLCK 2155.51354 you will automatically be enrolled in the following classes: CHEF 1301.51354 MT 9:00-11:50 a.m. C105 Preston, RSTO 1313.51354 W 9:00-11:50 a.m. C165 Hyde, CHEF 1305.51354 R 9:00-11:50 a.m. C165 Preston, ENGL 1301.51354 MW 12:30-1:50 p.m. TBA, and MATH 1332.51354 TR 12:30-1:50 p.m. A543. Students must be TSI Reading, Writing, and Math Met to enroll in this block of classes. FHI Director Approval only. For more information contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
CHEF-1301-51250 (1206079) Basic Food Preparation | C105 LEC S 09:00 AM - 02:50 PM C105 LAB S 09:00 AM - 02:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-57352 (1225279) Basic Food Preparation | C105 LEC M T W R 06:00 AM - 08:50 AM C105 LAB M T W R 06:00 AM - 08:50 AM | ECC 3 | Aug 26, 2019 Oct 16, 2019 (8 weeks) Class Ended | eCampus Fall 8 Week 1 Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Foundations Certificate Level I is a 17 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2700-51352 you will automatically be enrolled in the following classes: CHEF 1264.51352 PRAC Preston, J., CHEF 1301.57352 MTWR 6:00-8:50 am C105 (Flex 8/26/19 - 10/16/19), CHEF 1305.51352 W 9:00-11:50 am C160, Yearwood, CHEF 2331.58352 MTWR 6:00-8:50 am C105 (Flex 10/22/19 - 12/12/19), PSTR 1301.51352 MT 9:00-11:50 am C140/C142, Green, RSTO 1313.51352 R 9:00-11:50 am Hyde, S. FHI Director approval required. | |||||||
CHEF-1301-51501 (1206081) Basic 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 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-51280 (1246500) Basic Food Preparation | TBA LEC T R 10:20 AM - 11:45 AM TBA LAB T R | ECC 3 | Sep 3, 2019 May 23, 2020 (38 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Dual Credit for Dubinski/Grand Praire ISD students only. |
CHEF 1305
Sanitation and Safety
3 Credit Hours (8 classes)
Sanitation and Safety
3 Credit Hours (8 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-1305-51005 (1206084) Sanitation and Safety | C160 LEC R 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51004 (1206086) Sanitation and Safety | C165 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51354 (1206087) Sanitation and Safety | C165 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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 #4 block scheduled program. By enrolling in BLCK 2155.51354 you will automatically be enrolled in the following classes: CHEF 1301.51354 MT 9:00-11:50 a.m. C105 Preston, RSTO 1313.51354 W 9:00-11:50 a.m. C165 Hyde, CHEF 1305.51354 R 9:00-11:50 a.m. C165 Preston, ENGL 1301.51354 MW 12:30-1:50 p.m. TBA, and MATH 1332.51354 TR 12:30-1:50 p.m. A543. Students must be TSI Reading, Writing, and Math Met to enroll in this block of classes. FHI Director Approval only. For more information contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
CHEF-1305-51001 (1206082) Sanitation and Safety | C165 LEC M 09:00 AM - 11:50 AM C150 LAB M T W R | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51003 (1206083) Sanitation and Safety | C160 LEC W 01:00 PM - 03:50 PM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51002 (1230223) Sanitation and Safety | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-51352 (1206085) Sanitation and Safety | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Foundations Certificate Level I is a 17 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2700-51352 you will automatically be enrolled in the following classes: CHEF 1264.51352 PRAC Preston, J., CHEF 1301.57352 MTWR 6:00-8:50 am C105 (Flex 8/26/19 - 10/16/19), CHEF 1305.51352 W 9:00-11:50 am C160, Yearwood, CHEF 2331.58352 MTWR 6:00-8:50 am C105 (Flex 10/22/19 - 12/12/19), PSTR 1301.51352 MT 9:00-11:50 am C140/C142, Green, RSTO 1313.51352 R 9:00-11:50 am Hyde, S. FHI Director approval required. | |||||||
CHEF-1305-51501 (1206088) Sanitation and Safety | C160 LEC T 07:00 PM - 09:50 PM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info |
CHEF 1310
Garde Manger
3 Credit Hours (3 classes)
Garde Manger
3 Credit Hours (3 classes)
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-1310-51351 (1225304) Garde Manger | C142 LEC W R 04:00 PM - 06:50 PM C105 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Specialist Certificate Level I is a 15 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2150-51351 you will automatically be enrolled in the following classes: CHEF 1310.51351 WR 4:00-6:50 pm C105/C142 TBD, CHEF 1441.51351 M 3:30-6:20 am & T 3:30 - 8:20P C105/C142, Luscher, HAMG 2301.51351 M 7:00-9:50 pm C165 TBD, RSTO 1325.51351 W 7:00-9:50 pm C165 TBD, RSTO 1380.51351 R 7:00-8:50 pm Yearwood. FHI Director approval required | |||||||
CHEF-1310-51002 (1229578) Garde Manger | C142 LEC W R 04:00 PM - 06:50 PM C105 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1310-51001 (1206089) Garde Manger | C105 LEC M T 12:30 PM - 03:20 PM C105 LAB M T 12:30 PM - 03:20 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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 (1206090) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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 (2 classes)
American Regional Cuisine
4 Credit Hours (2 classes)
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 (1229583) American Regional Cuisine | C142 LEC M 03:30 PM - 06:20 PM C105 LAB T 03:30 PM - 08:20 PM | Luscher, Brian / Vita (PDF) | ECC 4 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Open enrollment tied to the block section below. | |||||||
CHEF-1441-51351 (1206091) American Regional Cuisine | C142 LEC M 03:30 PM - 06:20 PM C105 LAB T 03:30 PM - 08:20 PM | Luscher, Brian / Vita (PDF) | ECC 4 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: The Culinary Arts Specialist Certificate Level I is a 15 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2150-51351 you will automatically be enrolled in the following classes: CHEF 1310.51351 WR 4:00-6:50 pm C105/C142 TBD, CHEF 1441.51351 M 3:30-6:20 am & T 3:30 - 8:20P C105/C142, Luscher, HAMG 2301.51351 M 7:00-9:50 pm C165 TBD, RSTO 1325.51351 W 7:00-9:50 pm C165 TBD, RSTO 1380.51351 R 7:00-8:50 pm Yearwood. FHI Director approval required. |
CHEF 1445
International Cuisine
4 Credit Hours (1 class)
International Cuisine
4 Credit Hours (1 class)
Course Description for CHEF 1445
CHEF 1445
(4 Credit Hours)
(4 Credit Hours)
International Cuisine
This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a "C" or better.
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. 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-1445-51001 (1225310) International Cuisine | C142 LEC W 09:00 AM - 11:50 AM C105 LAB R 09:00 AM - 01:50 PM | ECC 4 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisites: CHEF 2331 with a "C" or better. Uniform & tools required 2nd day of class. |
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 (1206092) Saucier | C105 LEC F 09:00 AM - 02:50 PM C105 LAB F 09:00 AM - 02:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisites: CHEF 2331 with a "C" or better, Uniform & Tools required 2nd day of class. |
CHEF 2331
Advanced Food Preparation
3 Credit Hours (5 classes)
Advanced Food Preparation
3 Credit Hours (5 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-2331-58352 (1225300) Advanced Food Preparation | C105 LEC M T W R 06:00 AM - 08:50 AM C105 LAB M T W R 06:00 AM - 08:50 AM | ECC 3 | Oct 22, 2019 Dec 12, 2019 (8 weeks) Class Ended | eCampus Fall 8 Week 2 Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Foundations Certificate Level I is a 17 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2700-51352 you will automatically be enrolled in the following classes: CHEF 1264.51352 PRAC Preston, J., CHEF 1301.57352 MTWR 6:00-8:50 am C105 (Flex 8/26/19 - 10/16/19), CHEF 1305.51352 W 9:00-11:50 am C160, Yearwood, CHEF 2331.58352 MTWR 6:00-8:50 am C105 (Flex 10/22/19 - 12/12/19), PSTR 1301.51352 MT 9:00-11:50 am C140/C142, Green, RSTO 1313.51352 R 9:00-11:50 am Hyde, S. FHI Director approval required. | |||||||
CHEF-2331-51280 (1246647) Advanced Food Preparation | TBA LEC T R 09:30 AM - 12:00 PM TBA LAB T R | Maher, Jose / Vita (PDF) | ECC 3 | Sep 3, 2019 May 22, 2020 (38 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson/Northwest ISD students only | |||||||
CHEF-2331-51001 (1206093) Advanced Food Preparation | C142 LEC W R 01:00 PM - 03:50 PM C105 LAB W R 01:00 PM - 03:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (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-2331-51281 (1246650) Advanced Food Preparation | TBA LEC M W 12:05 PM - 02:30 PM TBA LAB M W | Maher, Jose / Vita (PDF) | ECC 3 | Sep 3, 2019 May 22, 2020 (38 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson/Northwest ISD students only | |||||||
CHEF-2331-51501 (1206094) Advanced Food Preparation | C105 LEC W R 07:00 PM - 09:50 PM C105 LAB W R 07:00 PM - 09:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Night | 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 (1206095) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: For Apprentices only; Instructor approval required. |
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