CHEF 1301Basic Food Preparation

Collin College · 3 credits · UGRD

Catalog

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. Lab required. Prerequisite: Mandatory Culinary / Pastry Arts Orientation. 3 credit hours. (W)

Recent sections

Fall 2026 · 4 sections

Section	Days & time	Location	Instructor
20003Class #15894-CHEF-1301-20003	Tuesday & Thursday5:30 PM - 10:20 PMAug 24 – Oct 16	Room	Not published
20003 notes: <b>This course is for a specialty admission program or requires department approval for enrollment. Please contact the department with any questions.</b> This course will be delivered on campus with required face-to-face class meetings, with some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional course fee. </b>

20001Class #338892-CHEF-1301-20001	Tuesday & Thursday8:00 AM - 12:50 PMAug 24 – Oct 16	Room	Ronald Reczek
20001 notes: <b>This course is for a specialty admission program or requires department approval for enrollment. Please contact the department with any questions.</b> This course will be delivered on campus with required face-to-face class meetings, with some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional lab fee. </b>

20004Class #355011-CHEF-1301-20004	Monday & Wednesday8:00 AM - 12:50 PMAug 24 – Oct 16	Room	Ronald Reczek
20004 notes: <b>This course is for a specialty admission program or requires department approval for enrollment. Please contact the department with any questions.</b> This course will be delivered on campus with required face-to-face class meetings, with some use of technology embedded through the Learning Management System (LMS). <b>This section requires an additional course fee. </b>