CUL 217 SaucierThis course has laboratory or studio fees

Focus is on the cooking principles and techniques used in the preparation of stocks, soups, classic and contemporary sauces and accompaniments, and on the pairing of sauces with a variety of foods. 

2 hours lecture, 2 hours laboratory.

This course has laboratory or studio fees

Credits

3

Prerequisite(s)

CUL 107, concurrent enrollment, or permission of instructor.