Transfers ToNot transferableDescriptionThis course provides instruction on the different aspects of food preparation, as well as methods of presenting and serving food properly. Students will also receive training in the following types of cooking stations: grill, pantry, sauté, fry, and preparation. Four (4) high school elective credits may be awarded if a student passes the course with a minimum grade of 70%.Usually HeldTue Thu 5:00pm–9:00pm, Thu Fri 12:00pm–4:00pm, Sat 8:00am–2:00pm, Thu Fri 5:00pm–9:00pm 