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.
- Prerequisite: CIS 110, COE 112, CUL 110, CUL 130, CUL 140, CUL 214, CUL 230 or CUL 275, CUL 240, CUL 270, and HRM 245
- Corequisite: CUL 135 and CUL 135A
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