CUL 220 - FRENCH BISTRO CUISINE
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026, Fall 2025
- Class Size
- 25 students
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CUL 220
- Transfers To
- Not transferable
- Description
- Exploration and preparation of the foods of provincial France. Students will gain practical experience in the planning and preparation of representative Provencal French bistro specialties and menus. Emphasis is on developing professional skills and techniques applicable to the commercial food industry. (formerly FN 220)
- Usually Held
- 10:00am–1:15pm, 6:00pm–9:20pm, Sat 10:00am–1:15pm, Sat 10:00am–10:50am