HOSP 103Soups, Stocks, and Sauces

Ivy Tech Community College · 3 credits · UGRD

Catalog

Prerequisites:HOSP 101 - Sanitation and Safety and HOSP 102 - Basic Food Theory and Skills Corequisites: Pre/Corequisites: Description:This course will teach students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods.

Recent sections

Fall 2026 · 5 sections

Section	Days & time	Location	Instructor
22672Class #22672	Mo Tu · 5:00 – 5:50 PMMo Tu · 6:00 – 9:50 PM2026-10-26 - 2026-12-15	Fort Wayne / Coliseum Campus / FWCCC CC1692/93Fort Wayne / Coliseum Campus / FWCCC CC1683	TBA
22672 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructor not yet assigned in the official SIS; Instructional method: Traditional

28475Class #28475	WRWe Th · 5:30 – 9:20 PM2026-10-28 - 2026-12-17	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 207Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 218	Gimenez, Liz M
28475 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

29379Class #29379	Mo Tu · 4:00 – 9:00 PM2026-10-26 - 2026-12-15	Bloomington / Main Campus / MAIN D126	Graper, Evan M
29379 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

29815Class #29815	Mo · 7:00 – 11:50 AM2026-08-24 - 2026-12-14	Muncie / George & Frances Ball Building / GFBB B103	Snider, Noah
29815 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional