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Soups, Vegetables, Starches and Salads (CULI 3701)

This course covers the preparation of stocks and advanced specialty soups including chilled soups, purees, consommés and bisques. Also included are the preparation of assorted vegetables and varieties of potatoes and starches commonly used in modern a la carte service.




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


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