Transfers ToCSUDescriptionPrinciples and techniques in professional food preparation, including science and technology of the kitchen, food service safety and sanitation policies and procedures, recipe specifications, and kitchen equipment use and maintenance. This course also covers nutritional components of foods under review. These components include the digestion, absorption and metabolism of nutrients. Culinary concepts include mise en place, dry and moist cookery, appropriate use of produce, dairy and dry goods, and sustainability using local sourcing. Includes demonstrations of hands-on professional food preparation techniques and how they apply to a culinary team.Usually HeldFri 7:30am–8:20am, Fri 8:30am–12:20pm, Tue 7:30am–9:20am, Tue 9:30am–12:20pm 