Introduces students to the culinary industry by working in a commercial operation. This laboratory course allows students to participate in a "hands - on" learning experience as they are introduced to various dining room and kitchen rotations. Areas include: food production, garde manger, hot line stations, and bartending. Classes are scheduled in day and evening blocks. Students are to select one day and one evening shift. The course is offered at HACC's culinary teaching facility. Students must pass a five panel instant drug test prior to the start date of class. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Prerequisite: CULI 143 and 205 with grades of C or higher.