Recent SemestersSpring 2027, Fall 2026, Spring 2026Class Size30 studentsCredits4PrerequisiteCorequisite: Food Handler's Card. Transfers ToNot transferableDescriptionIntroduction to culinary principles: Ingredient identification and uses, knife skills, cooking techniques, instruction and practice in safety and sanitation, navigating a commercial kitchen and equipment, professionalism, and making delicious food.Usually HeldFri 1:00pm–3:50pm, Fri 9:00am–11:50am, Mon Tue 8:30am–9:20am, Mon Tue 9:30am–12:20pm 