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 2640 International Cuisine with C or better, or instructor consent
Minimum Credits: 3
Grading: Letter