CARM 407 Classical Kitchen

Credit 3
In this course, students examine the history and terms relating to classical menus, food preparation, and presentation. Students prepare a classical French menu each day following the principles and techniques of Auguste Escoffier. Emphasis is placed on organization, timing, and platter and plate presentation. The course format is a 50-minute lecture and one four-hour laboratory per week. Chef knives and uniforms are required.

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CARM 407 Classical Kitchen

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CARM 407 Classical Kitchen

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