COOK227 — Soup, Sauces and Stock
COOK 227 - Soup, Sauces and Stock COOK 227 - Soup, Sauces and Stock Description This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. Topics include mise en place, storage, safe handling, cooking methods, production and service. 3 Credits Time Guidelines The standard instructional time for this course is 60 hours.