Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size20 studentsCredits4.5PrerequisiteCAHS 10A and CAHS 10B Transfers ToCSUDescriptionAdvanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab 228 Culinary Arts and Hospitality StudiesUsually HeldMon Tue Wed Thu 8:10am–9:00am, Mon Tue Wed Thu 9:10am–1:00pm, Mon Tue Wed Thu 8:30am–9:20am, Mon Tue Wed Thu 9:10am–12:45pm 