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

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

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