CUL 205 - Saucier

3 Cr.

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, sauces grande sauces, derivatives, and compound butters. (Usually offered Spring semester.)

Pre-Requisites: CUL 121
Pre-requisite that may be met concurrently: CUL 121.