2021-2022 Catalog and Student Handbook 
    
    May 29, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CUL 240 - French Cuisine


Credits: 4
Description
Culinary fundamentals of classical cuisines are practiced in a weekly preparation of gourmet menus in a restaurant setting. Special emphasis is placed on proper cooking techniques.

Student Learning Outcomes
  1. Prepare regional specialties of France.
  2. Classify French regions and their associated ingredients.
  3. Develop and design a Four Course French Menu including recipes.
  4. Compose plate presentations demonstrating proper plating techniques.

Prerequisite: CUL 110  and CUL 200 ; and FAB 102  each with a grade of C- or higher



Add to Portfolio (opens a new window)