Transfers ToCSUDescriptionIn this course students acquire basic skills needed to prepare breakfast and lunch in a foodservice operation. The basic methods of preparation for eggs, quick breads, grains, breakfast beverages, potatoes, meats, and fish are emphasized. The organization and maintenance of a smooth workflow on the line are studied. A variety of contemporary lunch items are prepared and served in a casual operation. Emphasis is on quality food presentation, quantity food production, and timing. This course may be scheduled at times to be arranged (TBA) for a minimum of 126: hours. 