Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits6PrerequisiteCulinary Arts 111 and Culinary Arts 112 Transfers ToCSUDescriptionStudents will examine and prepare the theory and production techniques involved in the preparation of stocks, soups, sauces, starches, and vegetables in a classical and contemporary cooking approach. Students will develop a practical understanding of the role and application of sauce pairing with the center of the plate, vegetables, starches, and dessert items. 