Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisiteCompletion with a grade of "C" or better or a Passing grade in: CULN 120 Transfers ToCSUDescriptionThis advanced cooking course covers cooking methods for major cuts of animal protein and vegetables, as well as food costing, portioning, seasoning, and presentation. The course emphasizes professionalism, sanitation, and proper work habits. By the end of the course, you will have advanced your cooking skills and will be able to apply them in a professional setting. Students are required to adhere to the Culinary Department’s professional dress code. 