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May 06, 2024
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College Catalog 2019-2020 [ARCHIVED CATALOG]
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CULS 171 - Back to the Basics Credits 2 This course will take you back to the seven classical French caisson (cooking techniques). You will experience production every week, of which will build both your knowledge and skills as to how these techniques should be executed by a professional culinarian. Also, this course will enhance your understanding of flavor development and profiling as it relates to the cooking process.
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