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: bakeshop, coffee bar, cashier and financial management, purchasing and receiving, pantry, hot line, and the action station. Classes are scheduled in day blocks. Students are to select two shifts. The course is offered at HACC's culinary teaching facility. 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 153 and 206 with grades of C or higher.