This course reinforces the classical culinary kitchen as established by Escoffier. Topics include the working Grand Brigade of the kitchen, table d'hote menus, signature dishes, and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.
Course Name
CUL-250
Class Hours
1
Lab Hours
8
Clinical Hours
0
Credit Hours
5
Pre-Requisites Requirement
All Pre-Requisites listed are required
