Application of the culinary skills associated with mise en place, cooking methods, classic knife skills, and classic sauce preparation through culinary presentation of hot and cold foods in a professional hospitality operation. The classic brigade system is employed to establish a team approach in organizing the modern kitchen for guest service. Emphasis on safe and efficient use of food service tools and equipment in a production kitchen. (Formerly FHD210) 4 Credits (2 Lecture - 6 Lab) Prerequisite(s): FHD101 and FHD117 and FHD118 or FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.