CULN 1025 — CULN 1025 - Stocks, Sauces, and Soups
This course introduces students to the foundational basis and production of flavored liquids including stocks, sauces, and soups. Students will be introduced to classic and global terminology, ingredients, preparation methods, and appropriate usage to achieve a desired result. Lecture: 2 hours, Other: 4 hours Prerequisite(s): CULN 1015 (may be taken concurrently)