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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
CIS 110, COE 112, CUL 110, CUL 130, CUL 140, CUL 214, CUL 230 or CUL 275, CUL 240, CUL 270, and HRM 245
CUL 135 and CUL 135A
This course is designed to reinforce 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. This course includes weekly a la carte service encompassing contemporary and classical preparation and a capstone final exam.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.