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Stocks, Sauces and Soups 2 (CULI 5097)

This course introduces the student to the secondary sauces and soups prepared using the basic sauces, stocks and soups covered in Stocks, Sauces and Soups I. Preparation of clear, consommé, cream, puree, and specialty soups and chowders are continued in this level. Emphasis is placed on work methods, preparation and presentation.




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


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