Transfers ToCSUDescriptionThis is a beginning laboratory course in restaurant food preparation and presentation including cooking equipment, techniques and safety procedures while cooking in a real-life setting. Students practice basic cooking techniques, restaurant procedures and dining room management in a hands-on experience. Students prepare meals by following recipe structure and procedures based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.Usually HeldMon Tue Wed Thu 11:00am–12:25pm, Mon Tue Wed Thu 11:00am–2:05pm, Mon Tue Wed Thu 12:35pm–1:55pm, Mon Tue Wed Thu 12:35pm–2:00pm 