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Total Results: 9
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CHEF 1264
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (1 class)
Practicum (or Field Experience)-Culinary Arts/Chef Training
2 Credit Hours (1 class)
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-1264-55200 (1217922) Practicum Culinary Arts Chef | TBA PRAC M T W R F | ECC 2 | Jun 4, 2019 Aug 23, 2019 (12 weeks) Class Ended | eCampus Summer Session I | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required Orientation | |||||||
CHEF 1301
Basic Food Preparation
3 Credit Hours (1 class)
Basic Food Preparation
3 Credit Hours (1 class)
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-1301-54201 (1217923) Basic Food Preparation | C142 LEC W R 03:00 PM - 09:15 PM C105 LAB W R 03:00 PM - 09:15 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Tools & uniform required | |||||||
CHEF 1305
Sanitation and Safety
3 Credit Hours (2 classes)
Sanitation and Safety
3 Credit Hours (2 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-1305-56401 (1205936) Sanitation and Safety | C160 LEC M T W R 01:00 PM - 03:50 PM C150 LAB M T W R | ECC 3 | Jul 15, 2019 Aug 8, 2019 (4 weeks) Class Ended | eCampus Summer Session II | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-1305-54201 (1217926) Sanitation and Safety | C160 LEC T W R 11:30 AM - 02:20 PM C150 LAB M T W R | ECC 3 | May 28, 2019 Jun 27, 2019 (5 weeks) Class Ended | eCampus May Term | 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.
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-1310-54353 (1218742) Garde Manger | C142 LEC M T 08:30 AM - 02:45 PM C105 LAB M T 08:30 AM - 02:45 PM | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the FHI (Fast Track #3) Culinary Arts AAS Degree, 6 credit hours block scheduled program. By enrolling into BLCK 1600.53353, you will automatically be enrolled in the following classes: CHEF 1310.54353 MT 8:30AM-2:45PM and CHEF 2302.54353 WR 8:30AM-2:45PM. Required orientation. FHI Director approval only. For more information contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
| CHEF-1310-54201 (1217934) Garde Manger | C142 LEC M T 08:30 AM - 02:45 PM C105 LAB M T 08:30 AM - 02:45 PM | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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. (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-2302-54201 (1217936) Saucier | C142 LEC W R 08:30 AM - 02:45 PM C105 LAB W R 08:30 AM - 02:45 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-2302-54353 (1218743) Saucier | C142 LEC W R 08:30 AM - 02:45 PM C105 LAB W R 08:30 AM - 02:45 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the FHI (Fast Track #3) Culinary Arts AAS Degree, 6 credit hours block scheduled program. By enrolling into BLCK 1600.53353, you will automatically be enrolled in the following classes: CHEF 1310.54353 MT 8:30AM-2:45PM and CHEF 2302.54353 WR 8:30AM-2:45PM. Required orientation. FHI Director approval only. For more information, contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
CHEF 2331
Advanced Food Preparation
3 Credit Hours (1 class)
Advanced Food Preparation
3 Credit Hours (1 class)
Course Description for CHEF 2331
CHEF 2331
(3 Credit Hours)
(3 Credit Hours)
Advanced Food Preparation
This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (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-2331-54201 (1217937) Advanced Food Preparation | C142 LEC M T 03:00 PM - 09:15 PM C105 LAB M T 03:00 PM - 09:15 PM | Mesch, Brenden / Vita (PDF) | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: PREQ: CHEF 1301 and CHEF 1305 with a "C' or better. Uniform & Tools Required. | |||||||
Class Meeting Legend:(Show / Hide)
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| Online class |
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