Recent SemestersFall 2026, Spring 2026, Fall 2025, Fall 2024, Fall 2023Class Size16–20 studentsCredits3PrerequisiteThe successful completion of CA A122 , CA A200 , CA A126 , and FBM190 with a Grade "c" or better. Transfers ToCSUDescriptionStudents will prepare a variety of American Regional and Indigenous Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and proficiency of the fundamental cooking methods. Students will incorporate quantity food preparation techniques and adapt recipes to varying guest counts. Students will practice elements of modern presentation. 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. Students will be required to follow hospitality department dress standards.Usually HeldThu 1:40pm–9:00pm, Thu 1:50pm–9:00pm, Thu 2:00pm–8:30pm, Thu 9:30am–12:40pm 