Provides practical experience with the tools, equipment, materials and products used in food service and hospitality industry. Includes the properties and composition of food along with the basic knowledge of meats, produce, dairy products and staple groceries. Practical experience in the preparation of appetizers, salads, soups, sauces, meats, seafood, vegetables and farinaceous products. Practical experience in fabrication and preparation of beef, veal, pork, lamb, poultry and seafood along with the theory of service for these items. Practical experience in preparing and serving of food products is achieved through various banquets, special functions, daily preparation, fabrication and serving individuals and groups throughout both semesters. NOTE: The hospitality industry utilizes items that contain alcohol to flavor and flame food products that will be served to customers. These items include wine, flavored liquors, and spirits. The Culinary Arts Department, in an attempt to offer experiences and products that are as close to the work environment as possible, utilizes the same types of products in the preparation and service of food items prepared in the laboratory. Prerequisite for CULA 102: CULA 101, CULA 110. (CULA 101, F; CULA 102, S)