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:
For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at [email protected]
Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Class Availability: Closed
Waitlist: 2 slots available of 5
||March 21, 2023 - May 12, 2023
|| 8:00am - 1:15pm
||Lecture & Lab
|Last full refund date
||Student Last Date to Withdraw
|March 27, 2023
||April 11, 2023
Books and Materials
0 Books and/or Materials.
- Estrella Mountain Community College
- Agave Hall Culinary Lab 109
- AGV 109