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CUL205: French Cuisine – 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, or permission of Program Director.

Class# Location Delivery Dates Days / Times Instructors Availability
19670
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/23 – 5/14
Spring 2027
Tue, Thu
8:00 AM – 1:15 PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • No books listed at the bookstore, contact instructor