CUL-105 Soups and Sauces

Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
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.

Please note:

Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.

Prerequisite(s): CUL 101 or concurrent enrollment.