Aug 06, 2026  
2026-2027 College Catalog and Student Handbook 
    
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2026-2027 College 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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