CUL 108 - Stocks, Soups, and Sauces

Credit(s): 2
Focuses on the fundamental principles, production, service, and evaluation of stocks, soups, sauces, gravies, and thickening agents. Students will produce a variety of classical, modern, and international styles of soups and sauces.

Prerequisite(s): CUL 100, CUL 101, and CUL 116 each with a grade of C- or higher; valid ServSafe Certificate or CUL 111

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