Students will demonstrate knowledge of basic culinary skills including knife skills, product identification, application of safety & sanitation practices, and teamwork. Regional Dishes will be prepared each class period, reinforcing the cooking techniques learned in HCA 104 & HCA 132. Plated techniques will be learned. Students will also possess the ability to explain the key features that shape each regional cuisine, including the land, indigenous people, first settlers, immigrants and economic viability. . Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, HCA128 Food Sanitation, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory