Dec 10, 2023  
2023-2024 Catalog and Student Handbook 
    
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2023-2024 Catalog and Student Handbook
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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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