Transfers ToNot transferableDescriptionThis 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.Usually HeldMon 12:30pm–2:40pm, Mon 2:50pm–6:15pm, Mon Tue 10:30am–1:20pm, Mon Tue 8:30am–10:20am 