This course is a continuation of food preparation techniques as taught in previous courses with opportunities for more specialized preparations. A variety of ethnic cuisines are explored, some of which are prepared and served in the campus restaurant. Food planning, purchasing and receiving procedures are studied. Catering projects and special functions serve as opportunities to practice these procedures along with food and labor costing. Advanced bake shop techniques are practiced. (See CULA 101 regarding the use of alcohol in food preparation). Prerequisites: CULA 101 and CULA 102. Corequisites: CULA 202 and CULA 221. (S)