CA8. 341 Soups and Sauces

Students study and practice the art of classical and modern, soup and sauce making from varied national and ethnic cuisines. Hands-on class activities stress both large scale and a la carte production techniques.

Credits

3

Prerequisite

CA8. 321 with a grade of C or better

Offered

Winter term only

Notes

Career Technical Education (CTE) Course

Outcomes

Upon successful completion of this course, students will be able to:
Produce modern and classical soups, understand theory, and demonstrate technique. Make modern and classical sauces, understand theory, and demonstrate technique. Utilize basic and advanced culinary skills as related to stock, soup and sauce making.