Transfers ToCSUDescriptionThis course is designed to teach advanced food preparation techniques and methods. Students learn the science of scratch cookery through small batch assignments. Areas of focus include gourmet items, buffet specialties, hors d'oeuvres, and canap�s, while practicing presentation and garnishing. Small scale preparation is produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management. (CSU transferable)Usually HeldWed Thu 4:30pm–5:30pm, Wed Thu 5:30pm–8:20pm 