HCM 161Stocks and Sauces

Kirkwood Community College · 1.5 credits · UGRD

Catalog

Develops student understanding of and practical skills in the production of stocks, sauces and a variety of condiments. Emphasizes modern and classical sauce techniques. Develops general kitchen production skills through repeated performance. Reinforces proper use and care of equipment, sanitation, safety, cost control and efficient work methods. Arts & Sciences Elective Code: B

Recent sections

Fall 2026 · 1 section

Aug 24 – Sep 4

Section	Days & time	Location	Instructor
CRF01Class #0380776-HCM-161-CRF01	Monday, Tuesday, Wednesday, Thursday, Friday 7:30 AM - 11:10 AM The Kirkwood Center 191 (Lecture/Lab)	The Kirkwood Center 191	Jeremy Ralph
CRF01 notes: If closed, waitlist available until the class start date. Reminder to students: once the course is in progress, students on the waitlist may not attend class and will be notified if a seat in the class becomes available. A lab fee of $100 applies to this section A laundry fee of $7.50 applies to this section