CUL 150 Sauces,Soups,&Stocks
This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks, and five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. This course has food and supplemental instructional fees. Prerequisite: CUL140, passing score on the ServSafe certification or equivalent. Lecture Hours: 25; Lab Hours: 40.
Prerequisite
( CUL140 D- O CUL140 TC ) A