CULA 122

Stocks, Sauces and Soups II

Lec 001 selected

This course introduces the student to the secondary sauces and soups prepared using the basic sauces, stocks and soups previously covered. Preparation of soups, stocks and sauces are continued at this level. Emphasis is placed on work methods, preparation, and industry standards for production time. This course is restricted to students in the Culinary Arts program

Sections

Lecture

Lec 001

Mon, Tue, Wed, Thu, Fri 8:00-15:50

Mon, Tue, Wed, Thu, Fri8:00-15:50C-Wing C210820102

Syllabus

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