CUL 110 - Classical Kitchen

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

2 Credit Hours Spring Sem. A lecture/laboratory course designed to develop the student's understanding of the history, preparation, and service of classical French Cuisine. Emphasis will be placed on the works of Auguste Escoffier and Ferdinand Point. Additionally, students will reinforce culinary skills introduced in Foundations of Culinary Preperation I and II. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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