Transfers ToCSUDescriptionDescription: An introduction to the culinary arts, both front and back of the house operations. Covers basic food preparation, menu and recipe planning/costing, food safety and sanitation, and nutrition. Learned skills will be implemented in food service and breakfast cookery in the Academy's full-service restaurant. 66.00 hours lecture and 284.00 hours laboratory. (Letter grade only)Usually HeldMon 8:00am–1:15pm, Wed Fri 8:00am–2:25pm, Thu 11:00am–2:30pm, Thu 11:00am–2:35pm 