Recent SemestersSpring 2027, Fall 2026, Summer 2026, Spring 2026, Winter 2026Class Size24 studentsCredits3 Transfers ToCSUDescriptionFundamental culinary principles, techniques and operations with an emphasis on product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. No credit if taken after CUL 145A. Total of 36 hours lecture and 54 hours laboratory.Usually HeldMon 8:30am–12:00pm, Mon 8:30am–2:20pm 