In this course, students will further explore culinary skills and techniques classically used in professional kitchens. Students will develop an understanding of traditional flavor profiles, ingredients, methods of cookery and plate presentation through exploration of classical cuisine. Students will also execute the planning, preparation, and timing of quality multi-course meals gaining the experience of a restaurant kitchen. The title of this course was previously Classical Kitchen Operations.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 110 and CUL 116, minimum grade "C"; CUL 110 may enroll concurrently
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