CULN1104 – Stocks, Sauces and Soups pdf

Credits: 2 (2/0/0)
Description: This course introduces the student to the basic knowledge and techniques for making soups, stocks and sauces used in a commercial food operation.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Identify classifications of stocks.
  2. Explain the steps in preparing stocks.
  3. Identify and assess convenience bases and determine their applications.
  4. Explain the steps in preparing and using thickening agents.
  5. Identify classic and modern hot sauces and explain how they are prepared.
  6. Identify classic and modern cold sauces and explain how they are prepared.
  7. Recognize soup classifications and explain how they are prepared.
MnTC goal areas: (N/A)

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