CULA 152 — Classical Cuisine
This course covers classical foods and recipes found throughout France and global cuisines. In addition to principles and techniques recommended by Auguste Escoffier and other European masters, the introduction of trends and techniques used in present day food establishments are reviewed each week through lectures, handouts, and text. Emphasis on mise en place, preparation, and plating further develops the student’s knowledge and skills for entrance into the food industry. Two lecture and four laboratory hours per week.
Prerequisites: CULA 146