French Influence in Culinary Arts
Primary emphasis on recognition and pronunciation of French terms common to restaurant service is presented. Appreciation of the contribution of the French to modern dining and practice in the utilization of French terms in menu writing are included. Study includes practice in pronunciation, menu reading, and menu terminology. The course culminates in the development of a French lunch and dinner menu in correct form. 1 Credit (1 Lecture - 0 Lab) Fall Only.