CUL231 — Classical Cuisine
This course is designed to reinforce the classical culinary kitchen as established by Escoffier . Topics include the working the Grand Brigade of the Classical Kitchen, as well as cooking the modern “line,” Table d’hote menus, signature dishes, classical banquettes as well as the study of various food regions of France. Upon completion students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting. This class will include a student service component with dinner services that encompass the various rituals of fine dining.
Prerequisites: CUL122, CUL124