CUA 122 - Introduction to Stocks, Soups, and Sauces

Institution:

Red Rocks Community College

Subject:

CUA – Culinary Arts

Description:

Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. It enables you 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. You will apply pre-preparation skills and efficient organization of work techniques.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rrcc.edu

Phone Number:

(303) 914-6600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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