CUL 253.6 Professional Cooking Basics Description: Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, pasta, meat, fish, and poultry. Includes preparing mise en place for stations in a professional restaurant environment. Prerequisites: Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 252.3 Recommended Preparation: Eligibility for ENGL 100 or ESL 100 Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $140.00 Grading Type: Grade Only Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 0525 MT 2:00 pm - 8:30 pm Piccin C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 4912 3.00 Ended 24 22 2 08/19-10/15 10/15/2019     The above section will not meet on 9/3.