CUL108 — Stocks, Soups, and Sauces
Add to HCC Favorites Focuses on the fundamental principles, production, service, and evaluation of stocks, soups, sauces, gravies, and thickening agents. Students will produce a variety of classical, modern, and international styles of soups and sauces. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings.
Prerequisites: CUL100, CUL101, CUL116, CUL111