This course provides laboratory experience for enhancing student skills in the fundamental concepts, advanced techniques of professional cookery. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Students are also introduced to the fabrication of meat, poultry and fish and common cuts associated with menu creation. Upon completion, students should be able to demonstrate competency of the professional cooking skills used in the foodservice industry. This course is subject to a course fee.