Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size25–35 studentsCredits4.5PrerequisiteCAHS 10A and CAHS 10B Transfers ToCSUDescriptionAdvanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques. CSUUsually HeldMon Tue Wed Thu 8:10am–9:00am, Mon Tue Wed Thu 8:30am–9:20am, Mon Tue Wed Thu 9:30am–1:20pm, Mon Tue Wed Thu 9:10am–1:00pm 