CHEF 1400 - Food Preparation II

Institution:

Salt Lake Community College

Subject:

Culinary Arts

Description:

This intermediate course enhances foundational food preparation skills with a focus on animal proteins. Topics covered include protein selection, anatomy, fabrication, grading, cooking methods, and presentation. Emphasis on safety, sustainability, ethics, and quality prepares students for responsible and successful careers in the culinary field. Prerequisite(s):CHEF 1300, CHEF 1110, and valid ServSafe Food Handlers Certificate Semester(s):All

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.slcc.edu

Phone Number:

(801) 957-4111

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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