• CAI-227 : Advanced Kitchen-Classical

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    56
    Corequisites:
    None
    Credits:
    2
    Students will gain an understanding of the historical importance and effect of classical French cuisine on cooking in the 21st century. Emphasis will be placed on the preparation of classical soups, sauces, vegetables, starches, and entrees. In addition, students will examine contemporary interpretations of traditional dishes and how variations can be introduced and executed in kitchens across each segment of the foodservice industry.