CA8. 341 Soups and Sauces
Students study and practice the art of classical and modern, soup and sauce making from varied national and ethnic cuisines. Hands-on class activities stress both large scale and a la carte production techniques.
Prerequisite
CA8. 321 with a grade of C or better
Offered
Winter term only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Produce modern and classical soups, understand theory, and demonstrate technique. Make modern and classical sauces, understand theory, and demonstrate technique. Utilize basic and advanced culinary skills as related to stock, soup and sauce making.