Recent SemestersFall 2026, Fall 2025Class Size24 studentsCredits2PrerequisiteCACM 133A with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis laboratory course is designed to teach elevated dining preparation, techniques, and methods. This course covers concept menus, styles of dining, coursing service and levels of dining. Leadership roles in managing the kitchen and dining room are emphasized. This course is for students pursuing a career in culinary arts/culinary management.Usually HeldWed Thu 2:35pm–7:45pm, Mon Tue 2:35pm–7:45pm 