CUL205 — Saucier
3 Cr. Per Week: 1 Lec., 6 Lab 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, grande sauces, derivatives, and compound butters. Pre-Requisites: CUL 121 Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 122 Click here for the Class Schedule
Prerequisites: CUL121, CUL122