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… the theory of food preparation and production. CLN ART 114 Aromatics 2 units (CSU) 108 hour lab This course presents an in depth study of history and purposes of herbs and spices in the context of world flavor profile. Emphasis is on developing a … 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, …