CUL 205 - Saucier

3 Cr.
Contact Hours Per Week: 2 Lec., 3 Lab

The student will develop the necessary skills needed to produce fine finished sauces as determined by today’s industry. The emphasis will be on stocks, soups, grande sauces, derivatives, and compound butters.
Usually offered Spring semester
Pre-Requisites: CUL 121
Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 121