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.
|26497||Hybrid||R||January 21, 2021 - May 14, 2021||8:00am - 12:10pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|January 27, 2021||March 10, 2021||0001||$100.00|