Spring 2018 Offerings

Course: Introduction to Stocks, Soups, and Sauces

Catalog Number: 10316107

Credits: 2.00

Class #Class DatesClass Day(s)Class TimeModeLocation
This class is currently not scheduled for the term you selected. Class schedules are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

CONDITION: 103161 or 103161Z Culinary Arts or 313161 or 313161Z Culinary Technical Diploma program requirements met and PREREQUISITE: 10316102 Skill Development

Description: ......continues with fundamental principles of classic stocks, soups, and hot and cold sauces. The traditional mother and small sauces are covered. Stabilizing and thickening methods include roux, beurre manie, arrowroot, and puree, reduction, and emulsion techniques. Students practice in the use of tools, utensils, and equipment emphasizing safety and sanitation. CONDITION: 103161 or 103161Z Culinary Arts or 313161 or 313161Z Culinary Technical Diploma program requirements met and

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