Update on return-to-campus planning

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.

Course code: CULI 1126

Credits: 2.0

Length: 50.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1126

* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† 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.

Stock, Soup & Sauce Cooking (CULI 1126)

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