Recent SemestersSpring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025Class Size25 studentsCredits3 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, Tue 8:00am–12:50pm 