Soups, Stocks, and Sauces

Catalog description

This course is designed for students who are seeking to expand their knowledge and practical skill in soup, stock, and sauce preparation. Students will learn avariety of preparation methods and how each particular soup, stock, and/or sauce relates to different dining scenarios. Students will receive detailed instruction in understanding complex soup, stock, and sauce recipes and the food science underlying each item’screation. NOTE: Students who have not completed CUL 116 but possess avalid ServSafe® Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.