Jan 16, 2022  
2011-2012 Catalog 
    
2011-2012 Catalog [ARCHIVED CATALOG]

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   CUA 122 - Introduction to Stocks, Soups, & Sauces

1.0 Credits
Prerequisites: CUA 121 ; Minimum grade C-.
Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours.
Prev. Course Codes: CUA-126
LECLB 22.5 Clock hours



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