Transfers ToCSUDescriptionThis course will focus on advanced culinary techniques that require higher levels of accuracy, detail, and refinement. Students will learn advanced applications of fundamental cooking skills. Methods and concepts include sous vide, molecular gastronomy, charcuterie, restaurant cooking and their applications in various food service establishments and settings. Course topics also include cook/chef daily operational duties, organization, prioritization, timing, and planning for success.Usually HeldMon Tue 10:30am–12:50pm, Mon Tue 8:30am–10:20am 