2022-2023 Academic Catalog 
    
    Apr 25, 2024  
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2022-2023 Academic Catalog [ARCHIVED CATALOG]

CUL 1304 - Stocks, Sauces & Soups

Credit Hours: 3

This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons, and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop their skill as a classical chef. special course fee

Prerequisite(s):
CUL 1302  with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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