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Course Information


Details: (CULN1104) Soups, Stocks & Sauces

Credits2
Lec/Lab/OJT2/0/0
PrerequisiteNone
Course DescriptionThis 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

ScheduledYes