CULA 235 - Classical French Cuisine

Credits: 3
This course introduces the student to Classical French Cuisine in a hands-on environment where students will explore the evolution of modern day cuisine. This course covers the various regions of France emphasizing indigenous ingredients and preparation methods. Lab Fee Required Prerequisites: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA110 Meat Fabrication for Culinarian, CULA118 Garde Manger, CULA122 Basic Baking, CULA135 Advanced Baking and Pastry, CULA140 Breakfast and Lunch Cookery, CULA202 Italian Cuisine, CULA210 International Cuisine All Culinary class must be completed with C or better to progress. Lab Fee Required.

Prerequisite: HOST 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA 110 Meat Fabrication for Culinarian, CULA 118 Garde Manger, CULA 122 Basic Baking, CULA 130 Charcuterie, CULA 135 Advanced Baking and Pastry, CULA 140 Breakfast and Lunch Cookery, CULA 202 Italian Cuisine, CULA 210 International Cuisine All Culinary class must be completed with C or better to progress.