2021-2022-Academic-Catalog 
    
    May 21, 2024  
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2021-2022-Academic-Catalog [ARCHIVED CATALOG]

CULD 0304 - Stocks, Sauces and Soups

Credit Hours: 3

This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop his or her skill as a classical chef. special course fee

Prerequisite(s):
CUL 1302  or permission of instructor.
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