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format: 10/25/2014

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French Cuisine (CUL205) 3 Credits

Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors-d'oeurves, charcuterie items, pastries, and desserts. Prerequisites: A grade of "C" or better in CUL105.

Class# Semester Location Delivery Dates Days Times Instructor Availability
39601 Fall 2014 Phoenix
Culinary Kit
In Person 08/29/2014- 12/12/2014 F 1:00PM- 5:15PM
  • D. Colley
Class Started
Contact Enrollment Services for Registration Assistance
  • Notes
    • Class Notes: Class 39601 meets at OSW106 Fridays from Aug 29 to Dec 12, 2014 from 1:00PM - 5:15PM
      Class 39601 also meets at Culinary Kit Fridays from Aug 29 to Dec 12, 2014 from 1:00PM - 5:15PM
      Class 39601 costs include Food Services Fee: $75

SUN System The Shared Unique Number (SUN) System helps students identify courses that will directly transfer among Arizona's community colleges and three public universities. Using the SUN System, students can easily search for and enroll in courses that offer direct equivalency at other Arizona colleges and universities. SUN courses have their own unique course number and prefix listed alongside each college's course number.

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