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Oct 31, 2024
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CUL 250 - Saucier
Credits: 3
Description
Basic sauce concepts and technical guidelines to produce high quality sauces. Covers stocks, thickening agents, reductions, liaisons, purees, mother sauces and compound derivations.
Student Learning Outcomes
- Produce classical and contemporary sauces, stocks, glace, liaisons, and essences.
- Compare and contrast various thickening agents used in producing classical and contemporary sauces.
- Differentiate between classic and modern techniques used in sauce production.
- Appraise a recipe to determine if it is functional.
Prerequisite: CUL 110 and CUL 200 ; and FAB 102
Corequisite: None
Graded: Letter Grade
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