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 is designed for students to learn breakfast cooking and service. The class covers various styles of breakfast, cooking methods, short order cooking, and egg cookery, including nutritious meals. Students create and serve weekly menus for service in the restaurant. The point-of-sales system is an integral part of the learning. This intermediate course is 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 