Recent SemestersSpring 2027, Fall 2026, Spring 2026Class Size24 studentsCredits3Prerequisite"C" grade or higher or "Pass" in Culinary Arts 165 and 169 or equivalent. Transfers ToCSUDescriptionThis course will build on previous knowledge gained in Essential Skills for Culinary Arts and increase proficiency in classical and contemporary cooking techniques and plating presentations. Emphasis will be meat and fish fabrication, fundamentals of breakfast, brunch and lunch items, garde manger, grilling and line cooking. (CSU)Usually HeldMon Tue 5:00pm–5:50pm, Mon Tue 9:00am–9:50am, Mon Tue 10:00am–1:05pm, Mon Tue 6:00pm–9:05pm 