Spring 2020
French Cuisine CUL205
3.00 Credit
Flex Start Flex Start Classes

Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors d'oeurves, charcuterie items, pastries, and desserts.

Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.
Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class Availability: Closed
Waitlist: 3 slots available of 5
Class Number Delivery Days Dates Times Type
16744 In Person WF March 18, 2020 - May 8, 2020 8:00am - 1:15pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
March 23, 2020 April 8, 2020 0001 $100.00

Books and Materials

  • Le Repertoire de la Cuisine (Required)
  • (1996)
  • ISBN: 9780812051087
  • Publisher: Barron's Educational Series, I
  • Author: Saulnier
  • Type: Textbook
  • Estimated Price: $18.95 (new)
  • Used Retail Price is $14.25; Title is a rental title
Shop for books and materials


  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109