Students will prepare a variety of dishes using food and products reflecting flavors and techniques of international cuisine. Student will cook and prepare specialty dishes throughout the world. This class will in prepare cuisine in bulk quantities and serve to the public. Students will be able to describe the differences in each region what make each type of cuisine unique and dynamic. . 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 and HCA 200 American Regional Cuisine