Transfers ToCSUDescriptionThis course continues the study of basic culinary techniques from CUL-150 . Emphasis is placed on protein fabrication and the identification of primal, sub-primal, and portioned cuts. Cooking techniques for a variety of proteins, vegetables, starches, and sauces are studied and practiced. All basic preparations are taught which include many classic, international, and contemporary dishes. In addition, customer service, communication, teamwork, and time management are emphasized.Usually HeldTue 4:00pm–4:30pm, Tue 4:00pm–5:50pm, Tue Wed 4:30pm–9:35pm 