CUL 180 - French Regional Cuisines

Lecture: 2 Lab: 3 Credit: 3

This course is the study of the French regional cuisines of Normandy, Brittany, Savoy and Provence with an emphasis on service, standards, language, wines and beverage service. This course also includes cooking from select regions including Alsace6 Lorraine, Bordeaux, the Southwest and Paris. Students also study and produce classical French cuisine.

Prerequisite: CUL 118 and CUL 123

Grade Type: Letter Grade
Division: Culinary Institute of Charleston