Culinary Foundations IV

Catalog description

In this upper-level course students will review the concepts learned on the previous culinary foundations classes. The goal of this course is to develop advanced French techniques and preparations. Topics include understanding cheeses and their uses in the gastronomy; preparations with poultry, game meat, variety meat and selecting the proper garnishes; preparation and uses of high end products like foie gras and caviar. Finally, students will be introduced to the buffet and catering cooking techniques and preparation.