WESTERN AND FRENCH CUISINE (2/4 Credits)

Learning Outcome:

On successful completion of this course, student will be able to: Identify value propositions in business with physical / visual representation of an idea; Define the used of basic equipment and utensil for French Kitchen; Illustrate French cooking method and Techniques; Demonstrate preparation and cooking the regional cuisine of French; Identify value propositions in business with physical / visual representation of an idea.

Topics:

1. Introduction and Role play
2. Basic French cooking
3. Vegetables and Champagne-Lorraine-Alsace & VPC, Idea Profile
4. Caviar and Nord-Pas de Calais-Picardy-Normandy-Britain
5. Egg and The Loire Valley-Central France
6. Shellfish & Poitou-Charentes-Limosin
7. Product / Service Prototype
8. Fish & Bourgogne-Franche-Comté
9. Meat & Bordeux-Perigord-gascony-Pays Basque
10. Charcuterie & Toulousain-Quercy-Aveyron-Auvergne
11. Dessert & Roussillon-Languedoc-Les Cevennes
12. Pastry & Provence – Cote d’Azur
13. Report
14. Introduction to French Cuisine
15. Basic French cooking
16. Vegetables and Champagne-Lorraine-Alsace
17. Caviar and Nord-Pas de Calais-Picardy-Normandy-Britain
18. Egg and The Loire Valley-Central France
19. Fish & Bourgogne-Franche-Comté
20. Poultry & Lyon – Rhone-alpes
21. Shellfish & Poitou-Charentes-Limosin
22. Meat & Bordeux-Perigord-gascony-Pays Basque
23. Charcuterie & Toulousain-Quercy-Aveyron-Auvergne
24. Dessert & Roussillon-Languedoc-Les Cevennes
25. Pastry & Provence – Cote d’Azur
26. Bread & Corsica