Transfers ToCSUDescriptionThis course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed. Lecture Grading: Letter CART-060 and CART 040. Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: NoneUsually HeldTue Thu 8:00am–8:30am, Tue Thu 8:40am–11:45am 