Transfers ToNot transferableDescriptionThis 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. Noncredit Grading: Pass/No Pass None Transfer Status: None Degree Applicable: NONC COD GE: None CalGETC: NoneUsually HeldMon Tue Thu Fri 9:30am–1:20pm, Mon Tue Thu Fri 9:30am–1:35pm 