CUL123 - Intro to Stocks, Soups & Sauces - Section 20
Spring 2018
Instructor: Medina-Romero, Amanda J
Spring 2018
Instructor: Medina-Romero, Amanda J
Credit Hours: 3.0 | Theory Hours: | Lab Hours:
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.
| Course Number: | CUL123 |
|---|---|
| Section: | 20 |
| Days: | --T---- |
| Class Begins: | 01/16/18 |
| Class Ends: | 05/11/18 |
| Times: | 12:30PM - 4:20PM |
| Campus: | Off Site |
| Building: | OFFS |
| Room: | BAKE |
| Instructor: | Medina-Romero, Amanda J |
| Registered/Maximum: | 10/12 |
| Remark: |