Transfers ToCSUDescriptionThrough a combination of lecture and laboratory sessions, students are introduced to fundamental culinary principles and intermediate techniques. Students are expected to 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, Tue Thu 12:00pm–12:05pm, Tue Thu 12:05pm–3:50pm 