Transfers ToCSUDescriptionDescription: Intermediate level of food preparation using classical cooking methods and knife skills of various proteins, vegetables, starches, fruits, and baking products. Students will practice proper receiving, storage, and issuing procedures and practice safety and sanitation procedures in accordance to local, state, and federally federal regulatory agencies. 66.00 hours lecture and 284.00 hours laboratory. (Letter grade only)Usually HeldMon Tue Wed Thu Fri 8:00am–10:20am, Fri 10:20am–1:40pm, Fri 10:20am–1:45pm, Mon Tue Wed Thu 10:20am–11:35am 