Transfers ToNot transferableDescriptionBasic principles of culinary arts with focus on terminology, knife skills and professional techniques. Practical experience in techniques, preparation, presentation and service of cold sauces, salads, sandwiches and breakfast items, including cheese selection, will be explored. Purchasing, storage and quality control of pantry products are included. Students will be required to follow Culinary dress code standards. (formerly FN 246)Usually HeldSat 10:00am–2:20pm, Mon 1:00pm–5:20pm, Mon 1:00pm–5:25pm, Mon 1:00pm–5:50pm 