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gone elsewhere

Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct.
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Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct.

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This web page goneelsewhere.blogspot.com states the following, "Saturday, December 18, 2010." We saw that the webpage said " CUL 2225 - Classical French Cuisine." It also said " Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011."

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