NWCCD 2018-19 Catalog 
  
    Sep 24, 2018  
NWCCD 2018-19 Catalog
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CULA 2900 - Classical French Cuisine


Classical French Cuisine is a hands-on approach to the study of the evolution of modern day cuisine.  This course covers cuisine of the various regions of France, emphasizing indigenous ingredients and preparation methods.  Students will become familiar with the gastronomy of Auguste Escoffier and his contributions to classical French cuisine.

Credits: 3

General Education Requirement: None
Prerequisites:

CULA 2200 International Cuisine with C or better, or instructor consent





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