Stocks, Sauces and Soups 1 (CULI 4296)

This course provides an introduction to the principles of basic stocks, sauces and soup cooking. The student learns to prepare white stock, beef stock, fish stock, brown stock, vegetable stock and thickening agents. The student prepares brown sauce, tomato sauce, veloute sauce, cream sauce, clear sauce and clear soup, consommé, cream soups, puree soups and chowders. Emphasis is placed on preparation, work methods and the finished product.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: