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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