Skip to Main Content

French Regional Cuisine

Download as PDF

Course Information

Course Description

This course explores the use of local ingredients in the preparation of traditional and contemporary French specialties. The major culinary regions of France are identified, including the ingredients and cooking techniques used in each region. Students apply established culinary principles in the preparation of a variety of regional menus. Students will develop mental mise en place, professionalism, speed, total product utilization and organizational and teamwork skills.

Minimum Credit Hours

3

Maximum Credit Hours

3

Lecture - Lab Hours

(1-4)

PCS Code

1.2

Requirements

Prerequisite: HCM 111 and HCM 113 (both C or better). Course fee

2022-2023 CLC Catalog