Introduces students to culinary skill development and buffet procedures and introduces the production and service of American regional cuisines. Students practice the principles of cooking methods and learn about ingredients and kitchen staples. Topics include professional knife skills, stocks and sauces, soups, salads, plate presentation, breakfast, quick breads, sandwiches, custards, souffles and desserts, beef, veal, pork, poultry, seafood, potatoes, grains, pasta and fruits and vegetables.