Recent SemestersFall 2026, Summer 2026, Spring 2026, Fall 2025, Summer 2025Class Size30 studentsCredits2.5PrerequisiteLimitation on Enrollment: This course is not open to students with previous credit for CACM 105. Transfers ToCSUDescriptionThis course provides basic terminology and methods of food production and baking. The course provides an understanding of the physical, chemical, and biological characteristics of food. The emphasis is placed on the principles of cooking with an introduction to principles of the bakeshop. The variety of basic and specially prepared foods served in hotels, restaurants and other types of food service establishments are introduced. Food grades and standards of quality for finished products are presented. This is a beginning course for students with an interest in culinary arts/culinary management.Usually HeldTue Thu 9:25am–10:45am 