Transfers ToCSUDescriptionThis course covers career opportunities in the culinary fields, world cultures and food trends, kitchen organization, professional standards of commercial kitchen operations, nutrition, basic knife techniques, basic fundamental culinary principles, techniques and operations. Students are introduced to terminology and apply skills in ingredient function and handling, product identification, recipe costing, meat cookery, commercial recipe development, and the theory of food preparation and production. Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. 