316-111 — Soups and Sauces
Provides students with skills and knowledge to prepare a variety of soups and sauces. Focuses on broths, consommés, cream and purée soups, chowders and bisques, cold and dessert soups, and mother sauces. Soup garnishing and service principles are practiced. (Prerequisites: Completion of or concurrent enrollment in 316-102 Culinary Principles; 316-148 Sanitation and Safety) Credit for Prior Learning Available