CUL 250 Classical Cuisine

Lecture: 1 Lab: 8 Clinic: 0 Credits: 5

This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, 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. Pre-requisite(s): C or better in CUL 110, CUL 140, CUL 160, CUL 230, CUL 240 , and CUL 270. Co-requisite(s): CUL 260.

Course is offered in Spring.