Transfers ToNot transferableDescriptionThis course is designed for the student who has a declared interest in employment in the culinary arts. The course will focus on basic kitchen skills including basic cooking techniques, kitchen organization and terminology, sanitation and safety, and knife skills. This course is designed to prepare students for entry-level prep cook/cook positions in the local culinary industry and transition into credit courses and programs.Usually HeldTue Wed Thu Fri 8:00am–9:15am, Tue Wed Thu Fri 9:30am–4:50pm, Tue Wed Thu Fri 8:00am–4:50pm, Tue Wed Thu Fri 9:30am–4:45pm 