Transfers ToCSUDescriptionStudents will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department’s professional dress code.Usually HeldMon Wed 1:30pm–2:35pm, Mon Wed 10:35am–11:40am, Mon Wed 11:40am–12:45pm, Mon Wed 12:00pm–1:05pm 