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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 | |
---|---|---|---|---|---|---|---|
CHEF-1264-53901 (1327753) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | May 17, 2021 Aug 19, 2021 (14 weeks) Class Ended | eCampus Flex Term May | 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-1264-53900 (1327747) Practicum Culinary Arts Chef | TBA PRAC M T W R F S U | ECC 2 | May 17, 2021 Aug 19, 2021 (14 weeks) Class Ended | eCampus Flex Term May | 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 (3 classes)
Basic Food Preparation
3 Credit Hours (3 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-1301-53901 (1327658) 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 | May 17, 2021 Jul 2, 2021 (7 weeks) Class Ended | eCampus Flex Term May | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-53901 (1327743) Sanitation and Safety INET INET M T W R F S U INET INTLB M T W R F S U 7/5/2021 - 8/19/2021 CHEF-2331-53901 (1327810) Advanced Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 7/5/2021 - 8/19/2021 RSTO-1313-53901 (1327838) Hospitality Supervision INET INET M T W R F S U INET INTLB M T W R F S U 7/5/2021 - 8/19/2021 PSTR-1301-53901 (1327833) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 5/17/2021 - 7/2/2021 | |||||||
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 Steve DeShazo at 972-391-1468 or email sdeshazo@dcccd.edu. | |||||||
CHEF-1301-53900 (1327653) 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 | May 17, 2021 Jul 2, 2021 (7 weeks) Class Ended | eCampus Flex Term May | 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-1301-53903 (1327782) Basic Food Preparation | N159 LEC W R 08:00 AM - 10:00 AM N159 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul | 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 1305
Sanitation and Safety
3 Credit Hours (3 classes)
Sanitation and Safety
3 Credit Hours (3 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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-53901 (1327743) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1301-53901 (1327658) Basic Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 5/17/2021 - 7/2/2021 CHEF-2331-53901 (1327810) Advanced Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 7/5/2021 - 8/19/2021 RSTO-1313-53901 (1327838) Hospitality Supervision INET INET M T W R F S U INET INTLB M T W R F S U 7/5/2021 - 8/19/2021 PSTR-1301-53901 (1327833) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 5/17/2021 - 7/2/2021 | |||||||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. For more information about the Culinary Arts Foundation Fast Track program please contact Department Chair Chef Steve DeShazo at 972-391-1468 or email sdeshazo@dcccd.edu. | |||||||
CHEF-1305-53903 (1335774) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul 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-1305-53900 (1327734) Sanitation and Safety | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul 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 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-2302-53900 (1327770) Saucier | N135 LEC M T 08:00 AM - 10:00 AM N135 LAB M T 10:00 AM - 02:00 PM | ECC 3 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul | 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
Advanced Food Preparation
3 Credit Hours (2 classes)
Advanced Food Preparation
3 Credit Hours (2 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-2331-53901 (1327810) 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 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1305-53901 (1327743) Sanitation and Safety INET INET M T W R F S U INET INTLB M T W R F S U 7/5/2021 - 8/19/2021 CHEF-1301-53901 (1327658) Basic Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 5/17/2021 - 7/2/2021 RSTO-1313-53901 (1327838) Hospitality Supervision INET INET M T W R F S U INET INTLB M T W R F S U 7/5/2021 - 8/19/2021 PSTR-1301-53901 (1327833) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 5/17/2021 - 7/2/2021 | |||||||
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 program please contact Department Chair Chef Steve DeShazo at 972-391-1468 or email sdeshazo@dcccd.edu. | |||||||
CHEF-2331-53900 (1327780) 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 | Jul 5, 2021 Aug 19, 2021 (7 weeks) Class Ended | eCampus Flex Term Jul | 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. |
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