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CULA 310 Fundamentals of French Cuisine 3.0 Credits

The course explores the history, culture and persistent influence of the French ‘methode’ and its relevancy to the contemporary kitchen. The major French regional classic dishes and techniques will be studied and produced; each week visiting a different geographic locality from Provençe to Alsace.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

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...Physiology II 5.0 CULA 115 Culinary Fundamentals...0 Term 9 COM 310 [ WI ] * Technical Communication...

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