Recent SemestersFall 2026, Spring 2026, Fall 2025Class Size24–30 studentsCredits3PrerequisitePrerequisites: CUL 213 or CUL 215 or equivalent food handlers certificate or concurrent enrollment in any of the above Transfers ToCSUDescriptionEngages the student in the practical kitchen application of vegetables, starches, and proteins, and the principles and practices used in producing pantry items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, sandwiches, and vegetable, grain, meat, and legume dishes.Usually HeldTue Thu 9:00am–11:05am, Tue Thu 11:30am–2:35pm, Tue Thu 11:30am–2:45pm, Tue Thu 11:30am–2:50pm 