CULA1126 — Saucier

CULA 1126 - Saucier CULA 1126 - Saucier 1 credit(s) This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. S. (T) 2.5 hours laboratory

Prerequisites: CULA1320

Part of

• Program Degree Requirements - A.A.S. Business - Culinary Arts
• Program Requirements - Certificate, Culinary Arts

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