Transfers ToCSUDescriptionDescription: A comprehensive and advanced exploration of classical, modern, and international food preparation; cooking and food service operations. Students will learn and develop food production and service skills by being exposed to quantity cooking methods and the use and care of equipment as they rotate through various positions in the daily operation of a full scale restaurant serving lunch. Emphasis on high standards of quality and efficient production of sauces, meats, poultry, fish, sausages, cured food, pates, terrines, and other cold foods. Further menu selection and balance, use of recipes, and evaluation of food products will be studied. An analysis of daily operations will focus on consistent or improved performance in a team environment and further development of supervision and restaurant skills. 66.00 hours lecture and 284.00 hours laboratory. (Letter grade only)Usually HeldMon Wed Fri 9:15am–2:05pm, Mon Wed Thu Fri 8:00am–9:15am, Thu 9:15am–1:50pm, Thu 9:15am–2:05pm 