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Total Results: 12
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CHEF 1301
Basic Food Preparation
3 Credit Hours (3 classes)
Basic Food Preparation
3 Credit Hours (3 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
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CHEF-1301-51003 (1293779) Basic Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Ingredient supplies will be provided. Students should plan to pick up ingredient supplies from the CPH Center at 11830 Webb Chapel Rd Suite 1200 Dallas TX 75234 every other week during the duration of the online course. Pickup days and times will be assigned by your instructor. For questions please contact your instructor. | |||||||
CHEF-1301-51004 (1295408) Basic Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Ingredient supplies will be provided. Students should plan to pick up ingredient supplies from the CPH Center at 11830 Webb Chapel Rd Suite 1200 Dallas TX 75234 every other week during the duration of the online course. Pickup days and times will be assigned by your instructor. For questions please contact your instructor. | |||||||
CHEF-1301-51001 (1283827) Basic Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Ingredient supplies will be provided. Students should plan to pick up ingredient supplies from the CPH Center at 11830 Webb Chapel Rd Suite 1200 Dallas TX 75234 every other week during the duration of the online course. Pickup days and times will be assigned by your instructor. For questions please contact your instructor. |
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. Licensing/Certification Agency: National Restaurant Association Education Foundation. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-51001 (1283840) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51351 (1288696) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51351 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
CHEF-1305-51002 (1283843) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51202 (1288417) Sanitation and Safety | INET INET M T W R S U INET INTLB M T W R S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class meets at the ECC North Campus at 11830 Webb Chapel Road #1200, Dallas, Texas 75234. Uniform and tools required. | |||||||
CHEF-1305-51500 (1283877) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51003 (1283872) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class includes live interactive instruction delivered online through eCampus Blackboard Collaborate on Wednesdays 8/26, 9/2, 9/16, 9/30, 10/14, 10/28, 11/4, 11/18, 12/2. from 4:00am - 5:50pm. Email me at Shgoh@dcccd.edu for more information. | |||||||
CHEF-1305-51352 (1288731) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51352 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
CHEF-1305-51201 (1288403) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class meets at the ECC North Campus at 11830 Webb Chapel Road #1200, Dallas, Texas 75234. Uniform and tools 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
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CHEF-2331-51001 (1283891) Advanced Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | Jardim, Andrew / Vita (PDF) | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisites: CHEF 1301 and CHEF 1305 with a "C" or better. Ingredient supplies will be provided. Students should plan to pick up ingredient supplies from the CPH Center at 11830 Webb Chapel Rd Suite 1200 Dallas TX 75234 every other week during the duration of the online course. Pickup days and times will be assigned by your instructor. For questions please contact your instructor. |
Class Meeting Legend:(Show / Hide)
Online class |
Controlled enrollment class |