CULA 264 — Classical French Cuisine
This is a course in a la carte preparation and service with a theme of classical French cuisine, utilizing meat, fish, poultry, soups, sauces, and gravies, as well as lab preparation of foods served in the culinary arts dining room. Students are required to b e in uniform and to have a culinary tool kit with them at every class. Prerequisite(s): CULA-102, CULA-103, CULA-110, CULA- 120, CULA-130, CULA-140 Corequisite(s): none