CHEF Hospitality Management (N)

CHEF-1301: Basic Food Preparation

Credit Hours 3
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. National Restaurant Association (NRA) Food Production Certification Examination.

CHEF-1302: Principles of Healthy Cuisine

Credit Hours 3

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style.

Prerequisites: CHEF-1301.

CHEF-1305: Sanitation and Safety

Credit Hours 3
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.

CHEF-1341: American Regional Cuisine

Credit Hours 3

A study of the development of regional cuisine 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.

Prerequisites: CHEF-1301.

CHEF-1345: International Cuisine

Credit Hours 3

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine. Topics include similarities between food production systems used in the United States and other regions of the world.

Prerequisites: CHEF-1301.

CHEF-2301: Intermediate Food Preparation

Credit Hours 3

Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.

Prerequisites: CHEF-1301.

CHEF-2302: Saucier

Credit Hours 3

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.

Prerequisites: CHEF-1301.