Transfers ToCSUDescriptionCAM 301 Food Theory and Preparation Units: 4 Hours: 36 hours LEC; 108 hours LAB Prerequisite: None. Corequisite: CAM 306 and 321 Transferable: CSU � � � � � � Culinary Arts Management 267 COSUMNES RIVER COLLEGE 2025-2026 Official Catalog This course provides a comprehensive study of the basic principles and techniques involved in professional food preparation. The principles covered within this course will serve as the foundation for all other lab courses. Topics will include: work simplification, measurements/conversions, knife skills, soups, sauces, salads, heat transfer methods, equipment recognition, cleaning, use of hand tools/measuring devices, as well as identifying, cleaning, and cutting raw materials. This course will examine the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. The laboratory emphasizes theory application through the preparation of soups, sauces, salads, vegetables, meats, poultry, seafood, breakfast dishes, grains, pastas and potatoes. This course may require out of class time attendance at events (all required events will be listed in the course syllabus).Usually HeldMon Wed 4:30pm–5:15pm, Tue Thu 9:00am–9:45am, Tue Thu 9:45am–1:05pm, Mon Wed 5:15pm–8:35pm 