This course is a continuation of CHRM 1030 with an expanded focus on the use of ingredients through an exploration of various cuisines from around the world. Students study the significant historical, cultural, ethnic, and religious influences that are reflected in cuisines of the world. Students continue to develop a higher degree of skill in the preparation of food and an advanced understanding of industry-standard practices. Students continue to demonstrate mise en place, classical knife skills, and overall professionalism in a commercial kitchen. Cooking competencies demonstrate an understanding of ingredient preparation and cooking methods appropriate for those ingredients. NOTE: Course formerly Culinary Foundations II.