CULA 208 - Soups, Stocks, and Sauces

1 lecture hour, 4 lab hours, 2 credit hours
Foundations of basic stocks and their relationship to classical soup and sauce preparation in a commercial kitchen. Stocks, soups, and sauces used in commercial cooking are prepared. Fundamentals of sauce station discussed. Prerequisite(s): CULA 101, and CULA 102, and CULA 103. Course/Lab Fee $50