CUL 250
Saucier
College of Southern Nevada · UGRD · Fall 2026
1 section
Catalog description
Basic sauce concepts and technical guidelines to produce high quality sauces. Covers stocks, thickening agents, reductions, liaisons, purees, mother sauces and compound derivations.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #southern_nevada-CUL250Fall 2026UGRD3 credits
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