CUL104 — Stocks, Soups, & Sauces
CUL 104 - Stocks, Soups, & Sauces CUL 104 - Stocks, Soups, & Sauces 3 Credit(s) This course introduces students to the essential building blocks of classical and contemporary cuisine: stocks, soups, and sauces. Through hands-on practice and guided instruction, students will learn to prepare a variety of stocks using proper techniques for extraction, clarification, and reduction. They will explore the principles behind crafting flavorful soups-from broths and bisques to chowders and consommés-and master the preparation of leading and compound sauces, including emulsions and reductions. Emphasis is placed on culinary precision, sanitation, mise en place, and the role these components play in elevating dishes across global cuisines. Prereqs: CUL 100A with a grade of “C” or higher Course Type: Combo Tuition Tier: Tier II Delivery Method: In-Person Course Learning