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Jul 03, 2025
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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 1510 - Sanitation, CULA 1100 - Basic Culinary Skills, CULA 1500 - Food Principles, CULA 1550 - Breakfast & Lunch Cookery, CULA 1600 - Garde Manger, CULA 2600 - Charcuterie, CULA 1700 - Basic Baking, and CULA 2700 - Advanced Baking & Pastry
Credits: 3
Lecture/Lab Hours: 3 lecture/lab hrs/week
Comments: $50 Course Fee
General Education Requirement: None
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