CA156 — Sauces
3.0 HR. (OC) Prerequisite: CA 150 and 155. This course gives a general overview of the history of sauce making and an in-depth study of the classical and contemporary techniques used in sauce preparation. Students will develop and apply skills in preparation of sauces, ranging from the classical leading sauces to contemporary sauces and coulis. Two lecture and three laboratory hours per week.