Students will go beyond the basics of food preparation and exert a higher level of control over the cooking process to achieve higher standards of quality. Students will prepare modern recipes by applying classic techniques learned in previous courses. Prerequisites: HCA 112 Food Production Lab I, HCA 113 Bakeshop Production Lab, HCA 114 Catering and Banquet Techniques, HCA 211 Baking Theory, Pastry and Confections, HCA 212 Advanced Food Theory and Garde Manger and HCA 213 Food Production Lab II.