Recent SemestersSpring 2025, Fall 2024, Spring 2024, Fall 2023, Spring 2023Class Size25 studentsCredits3 Transfers ToNot transferableDescriptionBeginning 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 HeldTue 9:00am–12:50pm, Tue 10:00am–12:50pm, Tue 9:00am–9:50am 