Mar 29, 2024  
2011-2012 Catalog and Student Handbook 
    
2011-2012 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULN 2620 - Classical French Cuisine

2 credit(s)

Implementation of Culinary I and Culinary II skills in a production kitchen setting with emphasis placed on the basic principles of classical cooking techniques. The course is designed to give students an introduction to the fundamental art of cookery refined by Escoffier.
Prerequisite(s): CULN 2320 and CULN 2550 F, S



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