Students will understand advanced food preparation principles, techniques, and applications while exploring the culture of foods and food products for home and commercial use.
French
Onion Soup - and - Chicken and Artichokes aus Capres with Cheese Crisps
Clam Chowder - and - Berry Clafonti
Provincial Vegetables - and - Blender Hollandaise with Asparagus
Breton Sole - and - Dessert Crepes
French Bread - and - Cabbage Mornay
Grilled Tomatoes with Rosemary - and - Zucchini Au Gratin