Transfers ToCSUDescriptionIn this course students will develop foundational cooking methods and culinary techniques in the production of vegetables, salads, meats, poultry, fish, soups, stocks, sauces and eggs. Students employ standard techniques with special attention to commercial and quantity preparation while applying proper kitchen sanitation. Topics include tool and equipment use, weights and measures, physical facilities and recipe conversions.Usually HeldMon 9:00am–10:50am, Tue Wed Thu 9:00am–12:50pm, Wed Thu 9:00am–2:50pm 