CUL 111 - Soups,Sauces,and Basic Techniques

Institution:

White Mountains Community College

Subject:

Description:

(1 Credit) Fundamentals of soup and sauce production, as well as knowledge of kitchen equipment and knife skills, will lay the foundation needed in the culinary field. (Prerequisite - Corequisite: CUL115 or POI)

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wmcc.edu

Phone Number:

(603) 752-1113

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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