Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class SizeNot publishedCredits2PrerequisiteFBM A102 . Transfers ToCSUDescriptionMethods of pantry and breakfast preparation, including proper use of a chef knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking methods applied in breakfast service will be covered. Students will also learn to use standardized recipes. Students will be required to follow the 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 HeldThu 12:45pm–1:45pm, Thu 9:00am–9:35am, Thu 9:20am–12:30pm, Wed 9:00am–12:10pm 