2016-2017 Academic Catalog and Student Handbook 
    
    Apr 29, 2024  
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2016-2017 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-105 Soups and Sauces

Credits: 2
Contact Hours: Lec 1 Lab 2
This course expands on the use of contemporary sauces and soups in the culinary industry. Students will learn new techniques in soups, sauces and gastriques taking classical sauces and making them modern using alternative starches, techniques and healthier thickeners. Prerequisite(s): Grade of “C” or better in CUL 101  and HSM 115  or department chair approval.


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