CUL 262 — CUL 262
Introduces students to the cuisine and culture of the classical and provincial regions of France. Students learn French cooki ng methods, theory, and culinary termin ology. Students work in the traditional team systems that French table service dictates. Tableside cookery will be discussed and practiced throughout the semester. Practical experience will be gained through the operation of the college’s in-house restaurant. Kitchen and dining room management skills will be presented and practiced daily. (2 lec, 12 kitchen) Prerequisite: CUL 215 (CULA 215).