Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size18–45 studentsCredits3PrerequisiteFBM A102 . Transfers ToCSUDescriptionThe class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.Usually HeldMon 8:00am–9:25am, Wed 8:00am–12:50pm, Mon 1:10pm–2:35pm, Mon 8:00am–12:50pm 