Recent SemestersSpring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025Class Size25–45 studentsCredits3 Transfers ToCSUDescriptionHands-on experience in food preparation techniques as well as an investigation of scientific principles involved. Emphasis is placed on ingredient selection and interaction, technique, food safety, sanitation, and sensory evaluation. Utilizing experiments to explore food science principles. (formerly FN 110)Usually HeldMon 2:00pm–6:30pm, Thu 2:00pm–6:50pm, Wed 1:00pm–5:20pm, Wed 8:00am–12:50pm 