Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size16–18 studentsCreditsNot publishedPrerequisiteCA A120 ; CA A126 or concurrent enrollment; CA A149 ; and FN A140 or FN A170 . Transfers ToNot transferableDescriptionThis course will take the basic culinary/baking knowledge to the next level to achieve a goal of developing creative chefs that are adaptable to consumer health concerns. It will offer opportunities to understand the basic differences in dietary topics versus popular notions of nutrition, as well as consumer preferences in regard to personal, medical, or religious purposes. Students will examine ingredients and their functions with suggested ingredient replacements in recipes. Labs will offer hands-on exploration in modifying classical and modern dining food items. 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 poundsUsually HeldMon 1:00pm–2:00pm, Mon 1:50pm–2:25pm 