2021-2022 Catalog and Student Handbook 
    
    May 29, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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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
  1. Produce classical and contemporary sauces, stocks, glace, liaisons, and essences.
  2. Compare and contrast various thickening agents used in producing classical and contemporary sauces.
  3. Differentiate between classic and modern techniques used in sauce production.
  4. Appraise a recipe to determine if it is functional.

Prerequisite: CUL 110  and CUL 200 ; and FAB 102  



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