CULA 144 - Soup Sauce+Thicken

Institution:

Massasoit Community College

Subject:

Culinary Arts

Description:

In this course, special attention is paid to the five grand or mother sauces and the small or compound derivatives. Students prepare basic stocks and learn the various binding or thickening agents. The three categories of soups are also explained. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Food Production (CULA141)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.massasoit.mass.edu

Phone Number:

(508) 588-9100

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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