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
1 hour lecture / 2 hours laboratory