This course provides students with experience in the preparation and service of foods from Regional American and Classic French cuisines using the traditional kitchen brigade system. Building on the skills developed in previous courses, this class is designed to expand students' cooking skills by introducing them to finer quality ingredients and more refined procedures and presentations. The student will learn the concepts of recipe development and apply recipe writing techniques. The techniques and methods of controlling the factors of production in a food service unit are explored. During this course, students will be challenged to assume greater responsibility in preparing food to exacting standards and effectively manage the flow of goods through a food service system.