Transfers ToCSUDescription(CSU:C-ID HOSP 160 & HOSP 160X) 4 UNITS Corequisite: CLN ART 050 | Lecture: 2 hours | Lab: 6 hours Students will be introduced to culinary theories and develop skills in knife handling, food fabrication, ingredient identifi- cation, proper use of small and large equipment, use of recipe weights and measures, recipe development and cooking fun- damentals. Students will apply history, description, and inter- relationships of the hospitality industries with an emphasis on the multifaceted food service industry. Introduction to the world of commercial food production. 