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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-1264-53350 (1198722) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the BLCK Culinary Arts Foundations cohort #1 (17 credit hours). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. | |||||||
CHEF-1264-53004 (1212967) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to Fast Track section (BLCK Culniary Arts Foundation Certificate) below. However, FHI Director approval is required for this section, too. | |||||||
CHEF-1264-53003 (1182981) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Section 53003 is for Apprentices only. Instructor approval required. | |||||||
CHEF-1264-53001 (1182979) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | 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-1264-53002 (1182980) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | 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 (5 classes)
Basic Food Preparation
3 Credit Hours (5 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-1301-53201 (1208768) Basic Food Preparation | C142 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 | Jan 22, 2019 Mar 22, 2019 (9 weeks) Class Ended | eCampus Flex Term Jan | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to Fast Track section (BLCK Culniary Arts Foundation Certificate) below. However, FHI Director approval is required for this section, too. | |||||||
CHEF-1301-53250 (1182984) Basic Food Preparation | C142 LEC F 09:00 AM - 02:50 PM C105 LAB F 09:00 AM - 02:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
CHEF-1301-53350 (1182983) Basic Food Preparation | C142 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 | Jan 22, 2019 Mar 22, 2019 (9 weeks) Class Ended | eCampus Flex Term Jan Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the BLCK Culinary Arts Foundations Certificate, cohort #1 (17 credit hour). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. | |||||||
CHEF-1301-53501 (1182985) Basic Food Preparation | C105 LEC W R 07:00 PM - 09:50 PM C105 LAB W R 07:00 PM - 09:50 PM | ECC 3 | Jan 22, 2019 May 16, 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-1301-53001 (1182982) Basic Food Preparation | C105 LEC M T 12:30 PM - 03:20 PM C105 LAB M T 12:30 PM - 03:20 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. |
CHEF 1305
Sanitation and Safety
3 Credit Hours (5 classes)
Sanitation and Safety
3 Credit Hours (5 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-1305-53001 (1182990) Sanitation and Safety | C160 LEC M 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
CHEF-1305-53003 (1182988) Sanitation and Safety | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: (Open enrollment section tied to cohort section below) | |||||||
CHEF-1305-53004 (1182989) Sanitation and Safety | C160 LEC W 01:00 PM - 03:50 PM C150 LAB M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
CHEF-1305-53350 (1182991) Sanitation and Safety | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This section is part of the BLCK Culinary Arts Foundations Certificate, cohort #1 (17 credit hours). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. | |||||||
CHEF-1305-53002 (1182987) Sanitation and Safety | C165 LEC T 04:00 PM - 06:50 PM C150 LAB M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info |
CHEF 1310
Garde Manger
3 Credit Hours (1 class)
Garde Manger
3 Credit Hours (1 class)
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-1310-53001 (1182992) Garde Manger | C142 LEC W R 04:00 PM - 06:50 PM C105 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ: 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-1364-53001 (1182993) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Apprentices only - instructor approval required. Orientation required. |
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. (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-1441-53001 (1182994) 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 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: PREQ.: CHEF 2331 with a "C" or better. Uniform & Tools required 2nd 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. (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-1445-53352 (1182996) International Cuisine | C142 LEC W 09:00 AM - 11:50 AM C105 LAB R 09:00 AM - 01:50 PM | ECC 4 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI (Fast Track #2) Culinary Arts AAS Degree 12 credit hour block scheduled program. By enrolling in BLCK 2122.53352, you will automatically be enrolled in the following classes: CHEF 1445.53352, IFWA 1318.53352, RSTO 1380.53352 and SPCH 1315.53352. FHI Director approval required. | |||||||
CHEF-1445-53001 (1182995) International Cuisine | C142 LEC W 09:00 AM - 11:50 AM C105 LAB R 09:00 AM - 01:50 PM | ECC 4 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ: 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-2302-53001 (1198567) Saucier | C142 LEC W R 01:00 PM - 03:50 PM C105 LAB W R 01:00 PM - 03:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ: CHEF 2331 with a "C" or better. Uniform & tools required 2nd day of class. |
CHEF 2331
Advanced Food Preparation
3 Credit Hours (6 classes)
Advanced Food Preparation
3 Credit Hours (6 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-2331-53201 (1208794) Advanced Food Preparation | C142 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 | Mar 25, 2019 May 16, 2019 (8 weeks) Class Ended | eCampus Flex Term Mar | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to Fast Track section (BLCK Culniary Arts Foundation Certificate) below. However, FHI Director approval is required for this section, too. | |||||||
CHEF-2331-53501 (1182997) Advanced Food Preparation | C142 LEC M T 07:00 PM - 09:50 PM C105 LAB M T 07:00 PM - 09:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ: CHEF 1301 and CHEF 1305 with a "C" or better. Uniform & Tools required 2nd of day of class. | |||||||
CHEF-2331-53353 (1182999) Advanced Food Preparation | C142 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI(Fast Track #3) Culinary Arts AAS Degree 12 credit hour block scheduled program. By enrolling in BLCK 2122.53353, you will automatically be enrolled in the following classes: CHEF 2331.53353, HAMG 2301.53353, SOCI 1301.53353 and ARTS 1301.53353 FHI Directory approval required. | |||||||
CHEF-2331-53001 (1209585) Advanced Food Preparation | C142 LEC M T 09:00 AM - 11:50 AM C105 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to FHI(Fast Track #3) Culinary Arts AAS Degree Block schedule program. FHI Director approval is required for this section. | |||||||
CHEF-2331-53250 (1182998) Advanced Food Preparation | C142 LEC S 09:00 AM - 02:50 PM C105 LAB S 09:00 AM - 02:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ.: CHEF 1301 & CHEF 1305 with a "C" or better. Uniform & Tools required 2nd day of class. | |||||||
CHEF-2331-53350 (1198561) Advanced Food Preparation | C142 LEC M T W R 06:00 AM - 08:50 AM C105 LAB M T W R 06:00 AM - 08:00 AM | ECC 3 | Mar 25, 2019 May 16, 2019 (8 weeks) Class Ended | eCampus Flex Term Mar Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the BLCK Culinary Arts Foundations Certificate, cohort #1 (17 credit hours). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. |
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-2364-53001 (1183000) Practicum-Culinary Arts/Chef | TBA PRAC M T W R F S U | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Section 53002 - Apprentices only - Instructor approval required. |
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