Spring 2018 Offerings

Course: Classic and Contemporary French Cuisine

Catalog Number: 10316122

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
This class is currently not scheduled for the term you selected. Class schedules are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

PREREQUISITE: 10316114 Culinary Practicum 2

Description: ......is a more advanced course, including technique, cooking methods, French sauces, line cooking, plating, and how the practice of those skills finds relevance in the professional restaurant kitchen. Students explore the history, culture, and techniques of specific regions in France and many countries influenced by French cooking. Bistro recipes are developed, field tested and applied.

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