Catalog Description
An advanced culinary course including lecture on the history, techniques, ingredients, and current trends of French cuisine, and demonstration of techniques for production.
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C
Learning Outcomes