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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 | |
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CHEF-1264-51701 (1400725) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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-1264-51000 (1407741) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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 (12 classes)
Basic Food Preparation
3 Credit Hours (12 classes)
Course Description for CHEF 1301
CHEF 1301
(3 Credit Hours)
(3 Credit Hours)
Basic Food Preparation
This is a WECM Course Number.
Corequisite/Concurrent: CHEF 1305 is a recommended concurrent option.
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. Course Requirement: Successful completion of Texas Food Handlers Certification by 4th class day. 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 (1407744) Basic Food Preparation | C105 LEC W R 07:00 PM - 07:55 PM C105 LAB W R 08:00 PM - 09:50 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook 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-1301-51300 (1433323) Basic Food Preparation | C105 LEC M T 04:00 PM - 04:50 PM C105 LAB M T 07:00 PM - 09:50 PM | Lee, Brelynn / Vita (PDF) | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This course occurs at the downtown campus location | |||||||
CHEF-1301-51301 (1433326) Basic Food Preparation | N135 LEC W R 08:00 AM - 09:50 AM N135 LAB W R 10:00 AM - 01:50 PM | Castro, Lisa / Vita (PDF) | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This course occurs at the Webb Chapel location. | |||||||
CHEF-1301-51003 (1407745) Basic Food Preparation | C105 LEC S 08:00 AM - 09:50 AM C105 LAB S 10:00 AM - 02:00 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (14 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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-1301-51M02 (1400731) Basic Food Preparation | TBA LEC T R 11:40 AM - 12:35 PM TBA LAB T R 12:45 PM - 02:35 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Registration Restricted: Gilbreath Reed CTE: Garland ISD | |||||||
CHEF-1301-51M03 (1400732) Basic Food Preparation | TBA LEC M 11:40 AM - 02:40 PM TBA LAB W 11:40 AM - 02:40 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Registration Restricted: Gilbreath Reed CTE: Garland ISD | |||||||
CHEF-1301-51001 (1407743) Basic Food Preparation | C105 LEC M T 01:00 PM - 01:55 PM C105 LAB M T 02:00 PM - 03:50 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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-1301-51200 (1407732) Basic Food Preparation | N156 LEC M T 08:00 AM - 09:50 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Aug 21, 2023 Oct 12, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 1 | Class Syllabus (PDF) Textbook 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-1301-51N02 (1447716) Basic Food Preparation | TBA LEC M W 10:50 AM - 12:40 PM INET INTLB M T W R F S U | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Registration Restricted: Dubiski Career High School: Grand Prairie ISD | |||||||
CHEF-1301-51201 (1407733) Basic Food Preparation | N156 LEC W R 08:00 AM - 09:50 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Aug 21, 2023 Oct 12, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 1 | Class Syllabus (PDF) Textbook 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-1301-51004 (1426271) Basic Food Preparation | N159 LEC W R 01:00 PM - 01:50 PM N159 LAB W R 02:00 PM - 03:50 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course occurs at the Webb Chapel Location. | |||||||
CHEF-1301-51006 (1425598) Basic Food Preparation | N156 LEC M T 06:00 PM - 06:50 PM N156 LAB M T 07:00 PM - 08:50 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course occurs at the Webb Chapel Location |
CHEF 1305
Sanitation and Safety
3 Credit Hours (6 classes)
Sanitation and Safety
3 Credit Hours (6 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-1305-51201 (1407735) Sanitation and Safety | N155 HYBRD W 08:00 AM - 11:00 AM INET INTLB M T W R F S U | | ECC 3 | Aug 21, 2023 Oct 12, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 1 Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Hybrid face-to-face class meets at Dallas College Culinary, Pastry and Hospitality Center: 11830 Webb Chapel Road, #1200, Dallas TX 75234. | |||||||
CHEF-1305-51202 (1425054) Sanitation and Safety | C165 HYBRD M 09:00 AM - 11:50 AM INET INTLB M T W R F S U | | ECC 3 | Aug 21, 2023 Oct 12, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 1 Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Course occurs at Downtown location. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-51700 (1407749) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook 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-1305-51503 (1426134) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51003 (1426120) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-51300 (1432897) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info |
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 and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate, or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
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-1310-51200 (1407736) Garde Manger | N196 LEC M T 08:00 AM - 09:50 AM N196 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Aug 21, 2023 Oct 12, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 1 | Class Syllabus (PDF) Textbook 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-1310-51501 (1427691) Garde Manger | C105 LEC W R 04:00 PM - 04:55 PM C105 LAB W R 05:00 PM - 06:50 PM | ECC 3 | Aug 23, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus Flex Term Aug Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Uniform 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 and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
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-1441-51000 (1407750) American Regional Cuisine | N142 LEC M T 09:00 AM - 09:55 AM N142 LAB M 10:00 AM - 11:50 AM N142 LAB T 10:00 AM - 01:50 PM | ECC 4 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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 (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 and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
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-1445-51002 (1426121) International Cuisine | C142 LEC W R 09:00 AM - 09:55 AM C105 LAB W 10:00 AM - 11:50 AM C105 LAB R 10:00 AM - 01:50 PM | ECC 4 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. Uniform and tools required first 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 and CHEF 1305 with a "C" or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
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-2302-51300 (1405663) Saucier | N159 LEC M T 08:00 AM - 09:50 AM N159 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook 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 (4 classes)
Advanced Food Preparation
3 Credit Hours (4 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 and CHEF 1301 with a "C" or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
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-2331-51300 (1407794) Advanced Food Preparation | N156 LEC M T 08:00 AM - 09:50 AM N156 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook 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-2331-51001 (1425060) Advanced Food Preparation | N159 LEC W R 09:00 AM - 09:50 AM N159 LAB W R 10:00 AM - 11:50 AM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course occurs at the Webb Chapel location. | |||||||
CHEF-2331-51301 (1407795) Advanced Food Preparation | N156 LEC W R 08:00 AM - 09:50 AM N156 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook 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-2331-51000 (1407752) Advanced Food Preparation | C105 LEC M T 09:00 AM - 09:55 AM C105 LAB M T 10:00 AM - 11:50 AM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook 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. |
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