Students will learn the theory and basic skills associated with professional food production. This learning will take place in a commercial teaching kitchen. Students will learn both trade terminology and the usage of typical commercial kitchen equipment, their maintenance procedures as well as the use and care of cook's hand tools. Sensory skills and the knowledge of ingredients and commodities will be gained, as students prepare a variety of stocks, sauces, soups, sandwiches, and breakfast dishes according to industry accepted standards. Organizational skills and safe food handling practices will be emphasized throughout the course.