CUL 205 - Saucier

Institution:

Niagara County Community College

Subject:

CUL - Culinary Arts

Description:

The student will develop the necessary skills needed to produce fine finished sauces as determined by today¿s industry. The emphasis will be on stocks, soups, sauces grande sauces, derivatives, and compound butters. (Usually offered Spring semester.) Prerequisite that may be met concurrently: CUL 121.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.niagaracc.suny.edu

Phone Number:

(716) 614-6222

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.