CUA 127 - Soups, Sauces, and Consommés

Institution:

Red Rocks Community College

Subject:

CUA – Culinary Arts

Description:

Covers the preparation of the five mother sauces and small-derived sauces. The course enables you to prepare stocks, consommés, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. It introduces gravies and sauce garnishing.

Credits:

3.00

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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