Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Fall 2024Class Size15–20 studentsCredits3PrerequisiteFBM A102 or FSM A160 or concurrent enrollment. Transfers ToCSUDescriptionThis course introduces students to the fundamentals of food preparation and cooking techniques, as well as the identification and safe usage of commercial kitchen equipment. Students will apply safety and sanitation principles to food production and equipment handling. Not required for Culinary Arts students. Hospitality dress standards are required. Formerly FSM A150.Usually HeldTue 9:30am–11:35am, Wed 12:00pm–2:10pm, Wed 12:00pm–3:10pm 