The unit relates to ethnic cuisine to the craft of culinary practice. There is particular emphasis on leading cuisines that have gained recognition in a universal setting and the respective dishes that promote it. Particular attention and time is also directed towards appraising regional and Pacific Rim dishes and unique food items from significant civilizations and events. This unit focuses particularly on the mastering of knowledge in the field of recipe composition, product specification and trade practices on classic and new trends of production and service.