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format: 03/29/2017

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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
28967 Spring 2017 Phoenix
In Person 01/18/2017- 05/12/2017 W 5:30PM- 9:45PM
  • C. Perales
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  • Notes
    • Class Notes: Class 28967 meets at Culinary Kit Wednesdays from Jan 18 to May 12, 2017 from 5:30PM - 9:45PM
      Class 28967 also meets at OSW206 Wednesdays from Jan 18 to May 12, 2017 from 5:30PM - 9:45PM
      Class 28967 costs include Food Services Fee: $100

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