CHEF-CULINARY ARTS (CHEF)
Provides students with basic information and skills necessary for success in the Culinary Arts program. Students learn basic kitchen routines, safety and sanitation, professional conduct and deportment, standard kitchen calculations, knife handling, and are introduced to the laboratories for initial cooking experiences. Restricted to Community Colleges campuses only.
Courses
- CHEF 101 — Culinary Arts Kitchen Orientation
- CHEF 125 — Introductory Cake Decorating
- CHEF 126 — Intermediate Cake Decorating
- CHEF 127 — Chocolate Work
- CHEF 128 — Advanced Chocolate Work
- CHEF 129 — Wedding Cake Design and Construction
- CHEF 155 — Special Topics
- CHEF 156 — Sugar Work
- CHEF 157 — Advanced Sugar Work
- CHEF 158 — Gum Paste
- CHEF 159 — Sculpted Cakes
- CHEF 160 — Asian Cookery
- CHEF 161 — Experimental Cookery
- CHEF 162 — Not So Traditional Holiday Cookery
- CHEF 165 — Math for Kitchen Operations
- CHEF 211 — Food Production Management I
- CHEF 212 — Food Production Management II
- CHEF 213 — Bakery Management I
- CHEF 214 — Bakery Management II
- CHEF 233 — Culinary Arts Fundamentals I
- CHEF 234 — Culinary Arts Fundamentals II
- CHEF 235 — Advanced Culinary Arts I
- CHEF 236 — Advanced Culinary Arts II
- CHEF 237 — Banquet/Catering Production
- CHEF 240 — Baking Fundamentals I
- CHEF 241 — Baking Fundamentals II
- CHEF 242 — Intermediate Baking I
- CHEF 243 — Intermediate Baking II
- CHEF 255 — Special Topics
- CHEF 256 — International Cuisine
- CHEF 257 — Garde Manger
- CHEF 260 — Nutrition for Chefs