Classical Cuisine


This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.

  • Prerequisite:
    Take all: CU-110, CUL-140, CUL-140A, CUL-160, CUL-230, CUL-240, CUL-240A, CUL-270, and WBL-112
  • Corequisite:
    CUL-135 and CUL-135A
Class Hours 1
Lab Hours 8
Clinic, Coop, or Shop Hours
Credit Hours 5