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 2400 - Classical Italian Cuisine

Credits: 3

Lecture/Lab Hours: 3 lecture/lab hrs/week

Comments: $50 Course Fee

General Education Requirement: None