During this course students will further develop their culinary practical skills and theoretical knowledge obtained in Culinary Skills and Techniques Level One and Culinary Practices Level One. Students will prepare a la carte items under realistic conditions which may be served in an operating restaurant. On occasion the students may be called upon to practice their learned skills during banquet functions. Total Quality Management Principles will be used to increase customer satisfaction and profitability. Fundamentals of menu design and its impact on the total sales picture will also be introduced.