Transfers ToCSUDescriptionThis lecture lab class is a continuation of the FDR 051A. Students will continue to learn and practice essential food preparation skills needed to be a productive and successful member of a culinary team. In this class, students will learn and practice basic preparation skills in animal protein fabrication and cooking using dry and moist heat cooking methods. In addition, students will also increase their skill levels on techniques in knife skills, stock, and sauce production that were learned in the prior class. Students will learn by studying the basic techniques and practicing on standardized recipes.Usually HeldMon 12:40pm–3:50pm, Mon 5:15pm–8:25pm, Thu 5:15pm–6:00pm, Thu 6:10pm–9:25pm 