Transfers ToCSUDescriptionThis course is a comprehensive introduction to the principles of food preparation in a professional kitchen. It emphasizes hands-on cooking, tasting, and evaluation to teach professional culinary techniques. The course also stresses how ingredients and culinary processes affect product outcome. Portions of instruction may be offered online; may also be offered fully online. [C-ID HOSP 160]Usually HeldMon 12:30pm–2:40pm, Mon 2:50pm–6:15pm, Wed 3:00pm–4:50pm, Wed 3:00pm–5:05pm 