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A Distance Learning course will transfer to other institutions in situations where the on-campus section of the same course will transfer; however, students who plan to transfer to a four-year institution should consult the catalog of that institution and work with an advisor in planning their academic programs. Material about transfer information is available at each college's Advising/Counseling Center.
- Courses are conducted online via the Internet.
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- These courses require a computer, an Internet connection, an e-mail account and the following supported browsers
- Some courses have additional requirements.
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| Controlled enrollment class |
Total Results: 17
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CHEF 1301
Basic Food Preparation
3 Credit Hours (4 classes)
Basic Food Preparation
3 Credit Hours (4 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-1301-54351 (1287849) Basic Food Preparation | INET INET M T W R INET INTLB M T W R | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is part of the CPH (Fast Track Cohort #1) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54351, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: PSTR 1301.54351 Sbraga, CHEF 1301.54351 Glick; Week 8-14 July 6 - August 20: CHEF 1305.56351 Stark/Glick, RSTO 1313.56351 Abbs, CHEF 2331.56351 Glick. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. | |||||||
| CHEF-1301-54352 (1287865) Basic Food Preparation | INET INET M T W R INET INTLB M T W R | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is part of the CPH (Fast Track Cohort #2) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54352, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: CHEF 1301.54352 Stark, CHEF 1305.54352 Sbraga, RSTO 1313.54352 Abbs; Week 8-14 July 6 - August 20: PSTR 1301.56352 Sbraga, CHEF 2331.56352 Stark. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. | |||||||
| CHEF-1301-54402 (1287943) Basic Food Preparation | INET INET M T W R INET INTLB M T W R | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-1301-54401 (1287933) Basic Food Preparation | INET INET M T W R INET INTLB M T W R | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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. 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-1305-54402 (1287944) Sanitation and Safety | INET INET M T W R INET INTLB M T W R | | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
| CHEF-1305-56351 (1287860) Sanitation and Safety | INET INET M T W R INET INTLB M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is part of the CPH (Fast Track Cohort #1) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54351, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: PSTR 1301.54351 Sbraga, CHEF 1301.54351 Glick; Week 8-14 July 6 - August 20: CHEF 1305.56351 Stark/Glick, RSTO 1313.56351 Abbs, CHEF 2331.56351 Glick. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. | |||||||
| CHEF-1305-56401 (1287934) Sanitation and Safety | INET INET M T W R INET INTLB M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-1305-54352 (1287866) Sanitation and Safety | INET INET M T W R INET INTLB M T W R | | ECC 3 | May 18, 2020 Jul 3, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This class is part of the CPH (Fast Track Cohort #2) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54352, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: CHEF 1301.54352 Stark, CHEF 1305.54352 Sbraga, RSTO 1313.54352 Abbs; Week 8-14 July 6 - August 20: PSTR 1301.56352 Sbraga, CHEF 2331.56352 Stark. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. | |||||||
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| CHEF-1305-56001 (1283407) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jul 6, 2020 Jul 29, 2020 (4 weeks) Class Ended | eCampus Summer Session II 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.
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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| CHEF-1310-54001 (1284317) Garde Manger | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | May 25, 2020 Jul 8, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-1310-54350 (1287714) Garde Manger | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | May 25, 2020 Jul 8, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This is part of the BLCK Culinary Arts AAS Fast Track #4 which meets four days a week from approximately 9 to 2 pm. Prerequisite: CHEF 2331 with a "C" or better. Culinary uniform and tools required on the FIRST day of class. CPH director approval 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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| CHEF-2302-54350 (1287721) Saucier | INET INET M T W R F S U INET INTLB M T W R F S U | Jardim, Andrew / Vita (PDF) | 3 | May 25, 2020 Jul 8, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This is part of the BLCK Culinary Arts AAS Fast Track #4 which meets four days a week from approximately 9 to 2 pm. Prerequisite: CHEF 2331 with a "C" or better. Culinary uniform and tools required on the FIRST day of class. CPH director approval required. | |||||||
| CHEF-2302-54001 (1284316) Saucier | INET INET M T W R F S U INET INTLB M T W R F S U | Jardim, Andrew / Vita (PDF) | 3 | May 25, 2020 Jul 8, 2020 (7 weeks) Class Ended | eCampus May Term Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Open enrollment section tied to Fast Track #4 section above. | |||||||
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 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-2331-56401 (1287941) Advanced Food Preparation | INET INET M T W R INET HYBRD M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course will have limited face-to-face lab activities one time per week beginning the week of July 20 running through the end of the course at El Centro North campus 11830 Webb Chapel Rd. Suite 1200 Dallas Texas 75234. Specific dates and times to be announced. | |||||||
| CHEF-2331-56402 (1287949) Advanced Food Preparation | INET INET M T W R INET HYBRD M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| CHEF-2331-56352 (1287870) Advanced Food Preparation | INET INET M T W R INET HYBRD M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is part of the CPH (Fast Track Cohort #2) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54352, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: CHEF 1301.54352 Stark, CHEF 1305.54352 Sbraga, RSTO 1313.54352 Abbs; Week 8-14 July 6 - August 20: PSTR 1301.56352 Sbraga, CHEF 2331.56352 Stark. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. This course will have limited face-to-face lab activities one time per week beginning the week of July 20 running through the end of the course at El Centro North campus 11830 Webb Chapel Rd. Suite 1200 Dallas Texas 75234. Specific dates and times to be announced. | |||||||
| CHEF-2331-56351 (1287863) Advanced Food Preparation | INET INET M T W R INET HYBRD M T W R | ECC 3 | Jul 6, 2020 Aug 20, 2020 (7 weeks) Class Ended | eCampus Summer Session II Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is part of the CPH (Fast Track Cohort #1) Culinary Arts Foundations Certificate 15 credit hour block scheduled program. By enrolling in BLCK-2150-54351, you will automatically be enrolled in this block of classes: Week 1-7 May 18 - July 3: PSTR 1301.54351 Sbraga, CHEF 1301.54351 Glick; Week 8-14 July 6 - August 20: CHEF 1305.56351 Stark/Glick, RSTO 1313.56351 Abbs, CHEF 2331.56351 Glick. Requires textbooks, tools, equipment and uniforms. For enrollment contact John.Timms@dcccd.edu. This course will have limited face-to-face lab activities one time per week beginning the week of July 20 running through the end of the course at El Centro North campus 11830 Webb Chapel Rd. Suite 1200 Dallas Texas 75234. Specific dates and times to be announced. | |||||||
Class Meeting Legend:(Show / Hide)
| Online class |
| Controlled enrollment class |