Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.
Course ID
20B
Department
Subject
Units
4.5
Requisites
PREREQ: CAHS 10A and CAHS 10B
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-35
Lab hours
Lab-132
Has field trips
0