Transfers ToCSUDescriptionThis is a lecture and laboratory course dealing with the fundamentals of food preparation. Students practice the basic principles of food preparation and prepare small quantities from standard recipes, and international cuisines are introduced. This class covers mise en place, knife skills, and principles of cooking, and incorporates beginning recipes including stocks, sauces, emulsions, fruits and vegetables.Usually HeldFri 5:50pm–6:15pm, Fri 6:25pm–9:35pm, Mon 5:15pm–6:00pm, Mon 6:10pm–9:45pm 