Transfers ToCSUDescriptionFormerly CULAR 202. The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course: ingredients, cooking theories, preparation of stocks, mother sauces, and emulsions, knife skills, vegetables and starches, and meat and poultry prepared using basic cooking techniques (sautéing, roasting, poaching, braising, and frying). Students must pass a practical exam on a variety of cooking techniques. Note: Proof of TB clearance is required on the first day of class.Usually HeldThu 3:30pm–4:25pm, Thu 4:35pm–8:10pm, Thu 8:00am–8:55am, Thu 9:00am–12:35pm 