CRN
34375
Term
Spring 2024
Course
20A
Section
004
Catalog Description

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.

Requisites

PREREQ: CAHS 10A and CAHS 10B

Learning Outcomes