Course: Classic and Contemporary French Cuisine
Catalog Number: 10316122
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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.