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CHEF 1264
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (3 classes)
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (3 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-1264-51350 (1287891) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. This section is part of the CPH Fast Track #4 Culinary Arts AAS which meets four days a week from approximately 9 am - 2 pm, required orientation, and CPH director approval. 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. Required orientation. Instructor will contact students the week before classes start. | |||||||
CHEF-1264-51001 (1283633) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. 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. Required orientation. Instructor will contact students the week before classes start. | |||||||
CHEF-1264-51003 (1287882) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. This section is for APPRENTICES only. Coordinator approval required. 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. Required orientation. Instructor will contact students the week before classes start. |
CHEF 1301
Basic Food Preparation
3 Credit Hours (14 classes)
Basic Food Preparation
3 Credit Hours (14 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 | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1301-51002 (1283833) Basic Food Preparation | C105 HYBRD W R 03:00 PM - 05:50 PM C142 LAB W R 03:00 PM - 05:50 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. | |||||||
CHEF-1301-51282 (1290550) Basic Food Preparation | INET INET T R 11:30 AM - 02:30 PM INET INTLB T R | Richards Jr, Robert / Vita (PDF) | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Gilbreath-Reed CTC students only. | |||||||
CHEF-1301-51351 (1288691) Basic Food Preparation | N159 HYBRD W R 08:00 AM - 02:00 PM N159 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug 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-1301-51250 (1283837) Basic Food Preparation | C105 HYBRD S 09:00 AM - 02:50 PM C105 LAB S 09:00 AM - 02:50 PM | Jardim, Andrew / Vita (PDF) | ECC 3 | Aug 24, 2020 Dec 10, 2020 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. | |||||||
CHEF-1301-51281 (1290547) Basic Food Preparation | INET INET M W 11:30 AM - 02:30 PM INET INTLB M W | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Dual Credit for Gilbreath-Reed CTC students only. | |||||||
CHEF-1301-51501 (1296008) Basic Food Preparation | N135 HYBRD W R 08:00 AM - 02:00 PM N135 LAB W R 08:00 AM - 02:00 PM | Jardim, Andrew / Vita (PDF) | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-1301-51352 (1288712) Basic Food Preparation | N156 HYBRD M T 08:00 AM - 02:00 PM N156 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug 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-1301-51285 (1290554) Basic Food Preparation | INET INET M W F 10:30 AM - 02:30 PM INET INTLB M W F | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Dual Credit for Dubiski HS students only. | |||||||
CHEF-1301-51202 (1288413) Basic Food Preparation | N156 HYBRD M T 08:00 AM - 02:00 PM N156 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-1301-51280 (1290537) Basic Food Preparation | INET INET T R 09:30 AM - 11:50 AM INET INTLB T R 09:30 AM - 11:50 AM | Hooker, Victoria / Vita (PDF) | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson HS students only. | |||||||
CHEF-1301-51201 (1288402) Basic Food Preparation | N159 HYBRD W R 08:00 AM - 02:00 PM N159 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
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-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-1301-51003 (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 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-1305-51500 (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-1305-51352 (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-1305-51002 (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-1305-51201 (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-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-1305-51001 (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-1305-51202 (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 1310
Garde Manger
3 Credit Hours (2 classes)
Garde Manger
3 Credit Hours (2 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (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-1310-51260 (1288452) Garde Manger | N196 HYBRD M T 08:00 AM - 02:00 PM N196 LAB M T 08:00 AM - 02:00 PM | Jardim, Andrew / Vita (PDF) | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Required prerequisite CHEF2331 with a C or better. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-1310-51360 (1288659) Garde Manger | N196 HYBRD M T 08:00 AM - 02:00 PM N196 LAB M T 08:00 AM - 02:00 PM | Jardim, Andrew / Vita (PDF) | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This course is part of the BLCK2150-51360 Culinary Specialist 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 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (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 (1283882) International Cuisine | C105 HYBRD W 09:00 AM - 11:50 AM C142 LAB R 09:00 AM - 01:50 PM | ECC 4 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF 2331 with a "C" or better. This hybrid lmited face-to-face lab class meets at the El Centro downtown campus 801 Main Street Dallas 75202. Culinary uniform and tools required. |
CHEF 2302
Saucier
3 Credit Hours (2 classes)
Saucier
3 Credit Hours (2 classes)
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (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-2302-51260 (1288455) Saucier | N135 HYBRD M T 08:00 AM - 02:00 PM N135 LAB M T 08:00 AM - 02:00 PM | Jardim, Andrew / Vita (PDF) | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Required prerequisite CHEF 2331 with a C or better. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-2302-51360 (1288669) Saucier | N135 HYBRD M T 08:00 AM - 02:00 PM INET LAB M T 08:00 AM - 02:00 PM | Jardim, Andrew / Vita (PDF) | ECC 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 BLCK2150-51360 Culinary Specialist 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 2331
Advanced Food Preparation
3 Credit Hours (7 classes)
Advanced Food Preparation
3 Credit Hours (7 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (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-2331-51201 (1288407) Advanced Food Preparation | N156 HYBRD W R 08:00 AM - 02:00 PM N156 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of CHEF1305 and CHEF1301 with a C or better. Recommend concurrent enrollment in CHEF 1301-51201. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-2331-51202 (1288416) Advanced Food Preparation | N156 HYBRD M T 08:00 AM - 02:00 PM N156 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of CHEF1305 and CHEF1301 with a C or better. Recommend concurrent enrollment in CHEF 1301-51202. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
CHEF-2331-51351 (1288705) Advanced Food Preparation | N159 HYBRD W R 08:00 AM - 02:00 PM N159 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct 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-2331-51281 (1290545) Advanced Food Preparation | INET INET M T W R F 12:00 PM - 03:10 PM INET INTLB M T W R F | Maher, Jose / Vita (PDF) | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson HS students only. | |||||||
CHEF-2331-51280 (1290543) Advanced Food Preparation | INET INET M T W R F 09:30 AM - 11:55 AM INET INTLB M T W R F | Maher, Jose / Vita (PDF) | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson HS students only. | |||||||
CHEF-2331-51352 (1288729) Advanced Food Preparation | N156 HYBRD M T 08:00 AM - 02:00 PM N156 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct 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. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
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. |
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 (1287886) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is for APPRENTICES only. Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Coordinator approval required. 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. Required orientation. Instructor will contact students the week before classes start. |
Class Meeting Legend:(Show / Hide)
Day class |
Online class |
Controlled enrollment class |