Stock, Soup & Sauce Cooking (CULI 1126)
This course provides an introduction to the principles of basic stocks, sauce and soup cooking. The student learns to prepare the stocks and thickening agents commonly used in the modern kitchen. The student also prepares thick and clear soups, mother sauces and their derivative sauces. Emphasis is placed on preparation, work methods and the finished products.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1126
Credits: 2.0
Length: 50.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1126
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0Additional Information
- Common stocks
- Thickening agents
- Vegetable cuts
- Soup varieties
- Garnishes for soups
- Mother sauces and derivatives
Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.