… / CERTIFICATES 1ST SEMESTER CLASS DESCRIPTIONS CLN ART 113 Culinary Skills I 3 units (CSU) 36 hour lecture, 72 hour lab This course covers career opportunities in the culinary fields, world cultures and food trends, kitchen organization, … ART 115 Food Fabrication 2 units (CSU) 18 hour lecture, 54 hour lab In this course students will learn to fabricate meats, game, fish, shellfish, and poultry into portion size cuts. Emphasis on hotel and restaurant cuts, quality and yield grading, … Correct application of culinary skills, plate presentation, organization, and timing in the production of prix-fixed and a la carte menu will be practiced. Escoffier's guidelines and contemporary chef's philosophy of food are explored and examined …
