CUL 121 Sauces

Sauces focuses on the theory and practice of production of stocks, sauces, and soups, including sautéed meats, fish, and poultry and pan sauce techniques.

2 hours lecture, 2 hours laboratory.

Credits

3

Prerequisite(s)

CUL 115, CUL 116, and CUL 117, or concurrent enrollment.