Course: Classic and Contemporary French Cuisine

Catalog Number: 10316122

PREREQUISITE: 10316114 Culinary Practicum 2

Credits: 3.00

Description: 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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Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

Spring 2018   01/22/2018 TO 05/11/2018
Summer 2018   06/04/2018 TO 08/17/2018
Fall 2018   08/27/2018 TO 12/21/2018