CART201 — Stocks, Soups, and Sauces

CART 201 introduces students to the principles and techniques of producing basic stocks, soups, Mother Sauces, and thickening agents. Corequisite(s): CART 201L - Stock, Soups & Sauces Lab , CART 245 - Cooking Fundamentals I Lecture and CART 245L - Cooking Fundamentals I Lab

Part of

• Culinary Arts, A.A.S.
• Food Service Retail Management, A.A.S.
• Culinary Arts Certificate
• Food Service Retail Management Certificate

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