Transfers ToCSUDescriptionBeginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetables and starches will be included. Development of culinary skills through lab applications and field trip excursions. Students will be required to follow Culinary Department dress code standards. (formerly FN 101)Usually HeldSat 10:00am–2:50pm, Thu 10:00am–12:50pm, Thu 8:00am–9:50am, Mon 8:00am–1:20pm 