Transfers ToCSUDescriptionThrough a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students will apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. In addition to traditional Haute Cuisine, these principles will be applied to a variety of foods with a multi-cultural lens.Usually HeldTue Thu 8:00am–9:05am, Tue Thu 9:05am–11:50am, Mon Wed 1:05pm–3:50pm, Mon Wed 12:00pm–1:05pm 