Recent SemestersFall 2026, Summer 2026, Spring 2026, Fall 2025, Summer 2025Class Size30–45 studentsCredits1PrerequisiteLimitation on Enrollment: This course is not open to students with previous credit for CACM 105. Transfers ToCSUDescriptionThis course provides a brief overview of the historic kitchen hierarchy, professionalism within the industry, Mise en Place, tools, equipment, and time management skills. The course is designed to give students the necessary knowledge to work in a professional commercial kitchen. Personal management and time management skills are highlighted throughout the course. This is a beginning course for students with an interest in culinary arts/culinary management. 