CART 102 - Soups, Stocks, And Sauces

Institution:

University of New Mexico-Taos Campus

Subject:

Description:

Emphasis will be placed on classical techniques in the preparation of mother sauces and their derivatives, proper stock preparation, reduction, storage, and usage. This course also covers the assembly of clear broth, legume, velouté, chowders, bisques and cream soups, and focuses on the preparation of vegetarian, meat, poultry, and seafood entreés. Lab fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

taos.unm.edu/index.html

Phone Number:

(575) 737-6200

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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