CUL 113 - Saucier: “The Art of Stocks, Soups, and Sauces”

Prerequisite: CUL 111 and CUL 115; or may be taken concurrently.

Description: Students will immerse themselves in the culinary art of the Saucier (a master of stocks, soups, and sauces). Students learn to prepare a variety of stocks, soups, and sauces. Various thickening mixtures and convenience products will be used.

Credits: (4)
Lecture Hours: 2
Lab Hours: 4
Notes: Special conditions:

Must be able to stand for five hours
Must be able to lift 50 pounds
Must wear required uniform, closed toed safety shoes, scull cap and/or hair net and apron
Must be able to wear safety gloves
Exposure to untraditional or limited personal breaks
May be subjected to self-inflicted skin burns and cuts
No nail polish or acrylic nails are permitted in the program.
No visible piercings (except one post earring) are permitted in the program.

Search Course Schedule for availability