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 Alsace-Lorraine, Bordeaux, the Southwest and Paris. Students also study and produce classical French cuisine.
CUL 180 French Regional Cuisines
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Letter GradeGrade Type
Division
Culinary Institute of Charleston