CUL123 - Intro to Stocks, Soups & Sauces
Credit Hours: 3.0
In this course, students prepare stocks from scratch, the foundation of outstanding soups and sauces. From the base, classical French and regional soups from throughout the world will be prepared. The course then moves to explore the classic French mother sauces, Modernist techniques and different approaches to sauce making from around the globe.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
This course is not offered during the Fall 2018 semester.
| Course | Sec | Days | Beg Date | End Date | Times | Campus |
|---|---|---|---|---|---|---|
| CUL123 | 20 | --T---- | 01/16/18 | 05/11/18 | 12:30PM - 4:20PM | Off Site |