CHEF1300 — Professional Cooking and Dining Room Service
Add to Publication Special Program Tuition: $ 18 per semester credit hour This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on team work, professionalism, guest relations and table service. Students must receive a “B” or better. Recommended Basic Skills 0503 at: NLC: No NVC: No PAC: No SAC: No SPC: Yes Click here for course schedule information.
Prerequisites: CHEF1301, CHEF1205, INRW0420, MATH0410
Part of
- Culinary Arts, A.A.S.
- Hospitality Management, A.A.S.
- Hotel Management, A.A.S.
- Restaurant Management, A.A.S.
- Baking Principles Level 2 Certificate
- Catering Management Level 2 Certificate
- Culinary Studies Level 2 Certificate
- Restaurant Supervision Level 2 Certificate
- Baking Principles Level 1 Certificate
- Catering Management Level 1 Certificate
- Culinary Studies Level 1 Certificate
- Principles of Hotel Food and Beverage Management Level 1 Certificate
- Restaurant Supervision Level 1 Certificate