Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class Size14 studentsCredits2PrerequisiteCACM 110A with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis laboratory course covers the daily creation and preparations of the menu. Large scale food preparation is produced in a time-restricted, quality-minded setting. Emphasis is placed on the menu development, organization, and preparations for daily service. The daily menu is derived from students’ creativity, learned techniques and skills. This intermediate course is designed for students interested in a career in Culinary Arts/Culinary Management.Usually HeldMon Tue Wed Thu 7:45am–10:50am, Mon Tue Wed Thu 7:45am–9:10am, Mon Tue Wed Thu 9:20am–10:40am, Mon Tue Wed Thu 9:20am–10:45am 