Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisiteCART-060 or concurrent enrollment. Transfers ToCSUDescriptionThis course is designed to provide understanding of basic characteristics and function of major ingredients. Focus is on the importance and accuracy of weights, measurements and mixing methods. Hands-on experience in the production of doughs, yeast breads, cookies, pies, cakes, and decorating techniques. A Classic Chef uniform is required for this course. Note: No credit for CART 020 if student has successfully completed CART 033. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from Chefworks. Note: kitchen shoes will be purchased separately. https://orderentry.chefworks.com/cotd Lecture Grading: Letter CART-060 or concurrent enrollment. Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None 