Chef Byron Korus, Instructor  
Office 952-475-0507
 
Cell 612-518-1125    
E-mail byron@mncatering.com
COURSE DESCRIPTION
   
  This course is hands on and a brief study of the cuisine of the European and Asian continent including the Mediterranean and Some African and Middle East area.  Hands on techniques will be utilized in the production of classical cuisine menus.  Students will study the foundation of cooking and the chefs who are responsible for cooking.  A historical hands-on application will be emphasized in the Cuisine’s of Escoffier, Careme, Laverne and others.  Cultural implications in the preparation of foods and the selection of menus will be emphasized.  Plate presentation, Mise en place, organization and utilization of fundamental techniques of cooking will be reinforced at all times
 
 
 
 
 
 
 
 
 
 
 
 
 

Refer to the school catalogue for specific Art Institutes International descriptions.

 
 
 
8 Credit Hours
 
 
11 Week Class Structure
 
 
Approximately 80 hours of class