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.

Select Term to View Scheduled Classes:
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 2019   01/21/2019 TO 05/10/2019
Summer 2019   06/03/2019 TO 08/16/2019
Fall 2019   08/28/2019 TO 12/20/2019