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

Prerequisite: CUL 111, CUL 115 or permission of culinary faculty

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:

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.

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