Spring 2025 and Summer 2025 classes may use the "Add to My Plan" feature in the Class Cart. The "Add to Cart" feature saves a list of classes, but students must log into Workday to register for Fall 2025 and future semesters . Students may use the Class Cart options to create a PDF ("Print", "PDF", or "Email") to guide registration.
You have added
of 20 Classes to your cart.
The Fall 2021 semester has been Archived. All classes are displayed but they can no longer be added to your class cart.
Class Meeting Legend:(Show / Hide)
Day class |
Night class |
Online class |
Controlled enrollment class |
Total Results: 40
Expand Results
Collapse Results
CHEF 1264
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (2 classes)
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (2 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-1264-51S01 (1330765) Practicum Culinary Arts Chef | TBA PRAC M T W R F 12:40 PM - 03:10 PM | To be Announced | ECC 2 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1264-51S01-CS1375765Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1264-51900 (1328519) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | 2 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1264-51900-CS1373388Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands-on food prep job in a licensed kitchen with a registered food safety manager supervisor and must work a total of 320 hours during the semester. Mandatory orientation first week of class and all required employer forms will be available in eCampus. |
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-1301-51N01 (1334053) Basic Food Preparation | TBA LEC M 08:50 AM - 10:20 AM TBA LAB W F 08:50 AM - 10:20 AM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51N01-CS1379111Textbook Info IncludEd Info | ||
Comments: Registration restricted: Dubiski Career High School: Grand Prairie ISD | |||||||
CHEF-1301-51M01 (1334154) Basic Food Preparation | TBA LEC M 11:40 AM - 02:40 PM TBA LAB W 11:40 AM - 02:40 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51M01-CS1379222Textbook Info IncludEd Info | ||
Comments: Registration restricted: Gilbreath-Reed Career and Technical Center: Garland ISD | |||||||
CHEF-1301-51M02 (1334392) Basic Food Preparation | TBA LEC M 11:40 AM - 02:40 PM TBA LAB W 11:40 AM - 02:40 PM | Richards Jr, Robert / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51M02-CS1379466Textbook Info IncludEd Info | |
Comments: Registration restricted: Gilbreath-Reed Career and Technical Center: Garland ISD | |||||||
CHEF-1301-51N02 (1334057) Basic Food Preparation | TBA LEC T 08:50 AM - 10:20 AM TBA LAB R 08:50 AM - 10:20 AM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51N02-CS1379115Textbook Info IncludEd Info | ||
Comments: Registration restricted: Dubiski Career High School: Grand Prairie ISD | |||||||
CHEF-1301-51906 (1328596) Basic Food Preparation | C105 LEC S 09:00 AM - 11:00 AM C105 LAB S 11:00 AM - 02:50 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51906-CS1373465Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Recommend concurrent enrollment in CHEF 1305. Uniform required. | |||||||
CHEF-1301-51900 (1328720) Basic Food Preparation | N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1301-51900-CS1373590Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
CHEF-1301-51901 (1328743) Basic Food Preparation | N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1301-51900-CS1373590Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-51901 (1328796) Sanitation and Safety N155 LEC W 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 CHEF-2331-51901 (1328815) Advanced Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 RSTO-1313-51901 (1328856) Hospitality Supervision N152 LEC R 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 PSTR-1301-51901 (1328838) Fundamentals of Baking N186 LEC W R 08:00 AM - 10:00 AM N186 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 | |||||||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-1301-51902 (1328880) Basic Food Preparation | N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1301-51902-CS1373756Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
CHEF-1301-51903 (1328904) Basic Food Preparation | N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1301-51902-CS1373756Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-51903 (1328930) Sanitation and Safety N155 LEC T 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 CHEF-2331-51903 (1328949) Advanced Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 RSTO-1313-51903 (1328995) Hospitality Supervision N152 LEC M 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 PSTR-1301-51903 (1328976) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 | |||||||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-1301-51S02 (1331560) Basic Food Preparation | TBA LEC M T W R F 11:05 AM - 11:50 AM TBA LAB M T W R F 11:05 AM - 11:50 AM | Hooker, Victoria / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51S02-CS1376576Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD | |||||||
CHEF-1301-51904 (1328557) Basic Food Preparation | C105 LEC M T 01:00 PM - 02:00 PM C105 LAB M T 02:00 PM - 03:50 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51904-CS1373426Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Recommend concurrent enrollment in CHEF 1305. Uniform required. | |||||||
CHEF-1301-51S01 (1331577) Basic Food Preparation | TBA LEC M T W R F 01:30 PM - 03:10 PM TBA LAB M T W R F 01:30 PM - 03:10 PM | Hooker, Victoria / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1301-51S01-CS1376593Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD | |||||||
CHEF-1301-51905 (1328580) Basic Food Preparation | C105 LEC W R 07:00 PM - 08:00 PM C105 LAB W R 08:00 PM - 09:50 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) CHEF-1301-51905-CS1373449Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Recommend concurrent enrollment in CHEF 1305. Uniform required. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1301-51907 (1328628) Basic Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) CHEF-1301-51907-CS1373497Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Recommend concurrent enrollment in CHEF1305. Students should have access to a computer and dependable internet service as well as a normally equipped home kitchen to be successful in this class. Ingredient boxes will be distributed from the CPH Center 11830 Webb Chapel Rd Suite 1200, Dallas 75234. |
CHEF 1305
Sanitation and Safety
3 Credit Hours (9 classes)
Sanitation and Safety
3 Credit Hours (9 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 | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-51904 (1328689) Sanitation and Safety | C160 LEC M 09:00 AM - 11:30 AM INET LAB M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) CHEF-1305-51904-CS1373558Textbook Info IncludEd Info | ||
Comments: This section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. | |||||||
CHEF-1305-51902 (1328916) Sanitation and Safety | N155 LEC T 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) CHEF-1305-51902-CS1373794Textbook Info IncludEd Info | ||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. | |||||||
CHEF-1305-51903 (1328930) Sanitation and Safety | N155 LEC T 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) CHEF-1305-51902-CS1373794Textbook Info IncludEd Info | ||
Co-requisites CHEF-1301-51903 (1328904) Basic Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 CHEF-2331-51903 (1328949) Advanced Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 RSTO-1313-51903 (1328995) Hospitality Supervision N152 LEC M 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 PSTR-1301-51903 (1328976) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 | |||||||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-1305-51900 (1328778) Sanitation and Safety | N155 LEC W 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) CHEF-1305-51900-CS1373648Textbook Info IncludEd Info | ||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. | |||||||
CHEF-1305-51901 (1328796) Sanitation and Safety | N155 LEC W 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) CHEF-1305-51900-CS1373648Textbook Info IncludEd Info | ||
Co-requisites CHEF-1301-51901 (1328743) Basic Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 CHEF-2331-51901 (1328815) Advanced Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 RSTO-1313-51901 (1328856) Hospitality Supervision N152 LEC R 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 PSTR-1301-51901 (1328838) Fundamentals of Baking N186 LEC W R 08:00 AM - 10:00 AM N186 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 | |||||||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-1305-51905 (1328706) Sanitation and Safety | C165 LEC R 04:00 PM - 06:30 PM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) CHEF-1305-51905-CS1373575Textbook Info IncludEd Info | ||
Comments: This section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. | |||||||
CHEF-1305-51S02 (1331548) Sanitation and Safety | TBA LEC M T W R F 12:40 PM - 01:30 PM TBA LAB M T W R F 12:40 PM - 01:30 PM | Reese, Vernee / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1305-51S02-CS1376563Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD | |||||||
CHEF-1305-51S01 (1331556) Sanitation and Safety | TBA LEC M T W R F 02:20 PM - 03:10 PM TBA LAB M T W R F 02:20 PM - 03:10 PM | Reese, Vernee / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-1305-51S01-CS1376572Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-51906 (1328714) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) CHEF-1305-51906-CS1373584Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. |
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-1310-51900 (1328681) Garde Manger | N196 LEC M T 08:00 AM - 10:00 AM N196 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1310-51900-CS1373550Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
CHEF-1310-51902 (1328734) Garde Manger | C105 LEC W R 04:00 PM - 05:00 PM C105 LAB W R 05:00 PM - 06:50 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) CHEF-1310-51902-CS1373604Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Uniforms and tools required first day of class. |
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. 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-1441-51900 (1328843) American Regional Cuisine | N142 LEC M T 10:00 AM - 01:30 PM N142 LAB W R 09:30 AM - 01:30 PM | ECC 4 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) CHEF-1441-51900-CS1373716Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. |
CHEF 1445
International Cuisine
4 Credit Hours (2 classes)
International Cuisine
4 Credit Hours (2 classes)
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-1445-51900 (1328828) International Cuisine | N142 LEC M T 10:00 AM - 01:30 PM N142 LAB W R 09:30 AM - 01:30 PM | ECC 4 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-1445-51900-CS1373701Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Specialist Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-1445-51901 (1328834) International Cuisine | N142 LEC M T 10:00 AM - 01:30 PM N142 LAB W R 09:30 AM - 01:30 PM | ECC 4 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-1445-51901-CS1373707Textbook Info IncludEd Info | ||
Co-requisites RSTO-1304-51901RSTO-2301-51901 RSTO-1380-51901 RSTO-1325-51901 | |||||||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Specialist Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. |
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. 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-2302-51900 (1328707) Saucier | N135 LEC M T 08:00 AM - 10:00 AM N135 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-2302-51900-CS1373576Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. |
CHEF 2331
Advanced Food Preparation
3 Credit Hours (9 classes)
Advanced Food Preparation
3 Credit Hours (9 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-2331-51M01 (1334158) Advanced Food Preparation | TBA LEC T 11:40 AM - 02:40 PM TBA LAB R 11:40 AM - 02:40 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-2331-51M01-CS1379226Textbook Info IncludEd Info | ||
Comments: Registration restricted: Gilbreath-Reed Career and Technical Center: Garland ISD | |||||||
CHEF-2331-51906 (1328982) Advanced Food Preparation | C105 LEC F 09:00 AM - 11:00 AM C105 LAB F 11:00 AM - 02:50 PM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (15 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-2331-51906-CS1373867Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Uniforms and tools required first day of class. | |||||||
CHEF-2331-51904 (1328928) Advanced Food Preparation | C105 LEC M T 09:00 AM - 10:00 AM C105 LAB M T 10:00 AM - 11:50 AM | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-2331-51904-CS1373806Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Uniforms and tools required first day of class. | |||||||
CHEF-2331-51S01 (1331542) Advanced Food Preparation | TBA LEC M T W R F 12:40 PM - 03:10 PM TBA LAB M T W R F 12:40 PM - 03:10 PM | Maher, Jose / Vita (PDF) | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) CHEF-2331-51S01-CS1376557Textbook Info IncludEd Info | |
Comments: Registration restricted: Byron Nelson High School: Northwest ISD | |||||||
CHEF-2331-51900 (1328809) Advanced Food Preparation | N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-2331-51900-CS1373681Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
CHEF-2331-51901 (1328815) Advanced Food Preparation | N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-2331-51900-CS1373681Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-51901 (1328796) Sanitation and Safety N155 LEC W 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 CHEF-1301-51901 (1328743) Basic Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 RSTO-1313-51901 (1328856) Hospitality Supervision N152 LEC R 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 PSTR-1301-51901 (1328838) Fundamentals of Baking N186 LEC W R 08:00 AM - 10:00 AM N186 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 | |||||||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
CHEF-2331-51902 (1328937) Advanced Food Preparation | N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-2331-51902-CS1373815Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
CHEF-2331-51903 (1328949) Advanced Food Preparation | N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) CHEF-2331-51902-CS1373815Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-51903 (1328930) Sanitation and Safety N155 LEC T 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 CHEF-1301-51903 (1328904) Basic Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 RSTO-1313-51903 (1328995) Hospitality Supervision N152 LEC M 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 PSTR-1301-51903 (1328976) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 | |||||||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2331-51907 (1329049) Advanced Food Preparation | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) CHEF-2331-51907-CS1373948Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service as well as a normally equipped home kitchen to be successful in this class. Ingredient boxes will be distributed from the CPH Center 11830 Webb Chapel Rd Suite 1200, Dallas 75234. |
Class Meeting Legend:(Show / Hide)
Day class |
Night class |
Online class |
Controlled enrollment class |