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Sep 27, 2024
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2019-2020 College Catalog [ARCHIVED CATALOG]
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CUL 163 - Sauces 3 Credits, 5 Contact Hours (1 lec., 4 lab)
Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons.
Prerequisite(s): CUL 105 and CUL 140 .
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