CHEF 234 — Culinary Arts Fundamentals II
Continuation of introductory course focusing on meat cookery, daughter sauces, cold food preparation, poultry and seafood. Safe use of equipment is emphasized while experiencing differing methods of preparation and cooking. Preparation and production of food products integral to service of guests is incorporated in this course. Restricted to: HOST,HSMG,CHEF majors. Restricted to Community Colleges campuses only.
Part of
- Culinary Arts - Associate of Applied Science
- Culinary Arts - Savory - Certificate of Completion
- Hospitality Services Management - Associate of Applied Science
- Hospitality Services Management (Hospitality Supervision) - Associate of Applied Science
- Hospitality and Tourism - Associate of Applied Science
- Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
- CHEF-CULINARY ARTS (CHEF)