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CULA 311 Advanced French Technique 3.0 Credits

A continuation of CULA 310. This course more deeply explores the history persistent influence of the French ‘methode’ and its relevancy to the contemporary kitchen. Each week will examine on a single food category; Potages, Poisson, veau, volaille, Gibier. Patisserie, etc., as well as a significant figures in gastronomic history from Taillvent to Paul Bocuse and beyond — from the earliest origins of Haute Cuisine to Modernist and applications to evolving contemporary cuisine. Related topics of French art, culture and music will be included.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 310 [Min Grade: D]

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