Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits2PrerequisiteESLN 3600 or TRST 2322 or (placement into ESLN 3700 or TRST 3331); TRST 2421 or placement in TRST 3421 Introduction to kitchen basics, including equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabu- lary, and basic kitchen math. CABT 9001. Hospitality Customer Service Skills (15 hrs) Transfers ToCSUDescriptionHands-on food preparation focusing on the cuisine of multiple cul- tures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evalu- ation of specialized equipment UC/CSU 