Apr 20, 2024  
2020-2021 Catalog and Student Handbook 
    
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2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULA 1126 - Saucier

1 credit(s)

This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. Prerequisite(s): CULA 1320. S. (T)
2.5 hours laboratory


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