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Apr 16, 2024
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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.
Prerequisites:
CULA 1100 - Basic Culinary Skills, CULA 1500 -Food Principles, CULA 1510 - Sanitation, CULA 1550 - Breakfast and Lunch Cookery, CULA 1600 - Garde Manager, CULA 1700 - Basic Baking, CULA 2600 - Charcuterie, CULA 2700 - Advanced Baking and Pastry
Co-requisites:
CULA - 2200 - Culinary Production, and 2775 - Pastry II
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hours/week
General Education Requirement: None
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