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 Culinary I - Fundamentals S
2.5 hours laboratory