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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 will also prepare thick and clear soups, mother sauces and their derivative sauces.  Emphasis will be placed on preparation, work methods and the finished products.


CRN Fee Campus - Room Day(s) Time Date Instructor
42839 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1030 - 1259
23-Jan-2017
to 23-Jun-2017
TBATo Be Assigned
72652 TBATo Be Assigned
SRTS - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1600 - 1729
05-Sep-2017
to 22-Jun-2018
Steele, Michael
72677 TBATo Be Assigned
CAGR - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1600 - 1729
05-Sep-2017
to 22-Jun-2018
Gaffney, Scarlet
72698 TBATo Be Assigned
CUWG - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
05-Sep-2017
to 28-Jun-2018
Liew, Denis
42527 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1030 - 1259
22-Jan-2018
to 22-Jun-2018
TBATo Be Assigned

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