|
Course InformationDetails: (CULN1104) Soups, Stocks & Sauces | | Credits | 2 | | Lec/Lab/OJT | 2/0/0 | | Prerequisite | None | | Course Description | This course covers the introduction and application of many soups, stocks, and sauces that are the basis for the preparation of many food items that appear on restaurant menus. | | Programs | Culinary Arts - Diploma
| | Goal Areas | N/A | | Scheduled | Yes |
|