Sep 20, 2026  
2026-2027 Academic Catalog 
    
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2026-2027 Academic Catalog
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CUL 180 - French Regional Cuisines

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
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  
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston


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