Catalog Number: 10316122
PREREQUISITE: 10316114 Culinary Practicum 2
...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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|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|