CUL 113 - Saucier

Corequisite: CUL 111 and CUL 115

The student will be immersed in the culinary fundamental skill set of the Saucier, (master of stocks, soups and sauces). The stocks covered will be brown, white, vegetable, fish fumet, shellfish. The soups covered will be cream, puree, broth, consume, specialty and national. The sauces covered will be the “mother sauces”, derivative sauces and cold and dessert sauces. Additionally, the various thickening mixtures will be covered and utilized. Finally, students will be instructed on the proper use of convenience products such as stocks, soups and sauces.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: NULL

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