CUL 113 — Soups, Stocks, and Sauces
This course is designed for students who are seeking to expand their knowledge and practical skill in soup, stock, and sauce preparation. Students will learn a variety of preparation methods and how each particular soup, stock, and/or sauce relates to different dining scenarios. Students will receive detailed instruction in understanding complex soup, stock, and sauce recipes and the food science underlying each item s creation. NOTE: Students who have not completed CUL 116 but possess a valid ServSafe Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.
Prerequisites: CUL 101, CUL 116