Transfers ToCSUDescriptionProvides skills and techniques for food preparation in culinary and baking competitions based on American Culinary Federation competencies and table scaping. Students will participate in weekly and bi- weekly practice sessions and ultimately compete in an internal competition where team members will be selected by coaches. This course covers time management, protein fabrication, plate presentation, knife skills, composed plated desserts components and table setting. They will learn world cuisines, food trends, kitchen organization, sanitation and safety, nutrition, basic culinary terminology, ingredient functions, and table centerpieces. This course offers preparation for local and regional competitions. 