Recent SemestersFall 2026, Spring 2026, Fall 2025Class Size24–30 studentsCredits3PrerequisitePrerequisites: CUL 215 or CUL 213 or equivalent food handlers certificate or concurrent enrollment in any one of the above Transfers ToCSUDescriptionIntroduces the student to the culinary arts profession and the professional kitchen. Emphasis on basic cooking methods, equipment use, and ingredients provides the student with a beginning understanding of food chemistry and cooking techniques. The course includes "hands-on" experience managing the kitchen in the production of stocks, broths, sauces, gravies, soups, and breakfast cookery.Usually HeldTue Thu 11:10am–2:00pm, Tue Thu 9:00am–10:50am, Tue Thu 11:00am–1:50pm, Tue Thu 11:30am–2:35pm 