Transfers ToCSUDescriptionPrerequisite or IIntroduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen. Hands-on application of theory and techniques. Kitchen safety, knife skills, and preparation of sauces, soups, basic entrees, vegetables and starches.Usually HeldMon Wed 2:00pm–3:00pm, Mon Wed 9:00am–10:00am, Mon Wed 2:00pm–2:50pm, Mon Wed 9:00am–9:50am 