Theory and practical experience in the use of hand tools, equipment and materials used in the industry. Intermediate composition of food products, meats, produce, dairy products and staple groceries, practical experience in the preparation and serving of: appetizers, salads and salad dressings, soups and stocks, vegetables, potatoes, and sauces, some emphasis will be placed on the use of herbs, spices and cheeses in the preparation of various dishes and foods, as used in the industry A student with basic culinary skills will use and hone those skills through practice and repetition. (F)