2024-2025 Academic Catalog 
    
    Nov 04, 2024  
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2024-2025 Academic Catalog

CULA 13043 - 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.

 

Associated Fees: Special Course Fee

Course Code History: CUL 1304

Prerequisite(s):
Complete CULA 13023  with a grade of “C” or better.
Course Typically Offered:
F, S
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