Transfers ToCSUDescriptionThis courses teachers the art of professional cooking working with eggs, sauces, vegetables, grains, meat, poultry, and seafood that will help students succeed in a professional kitchen. Emphasis on food safety and sanitation, product identification, and palate development. Students will practice classic and advanced techniques of preparation and cooking focusing on the theory, methods, and critical evaluation of each. Students will complete meals drawn from a variety of local sources, preparing, presenting, and evaluating.Usually HeldMon 9:00am–10:50am, Thu 8:00am–2:50pm, Tue 8:00am–1:30pm, Tue Wed Thu 9:00am–2:50pm 