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.

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

CRN Fee Campus - Room Day(s) Time Date Instructor
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1315 - 1544
to 07-Nov-2019
Grignon, Tobias

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