HCM252 — Stocks and Sauces
2 credits This course introduces students to scratch cookery methods. Areas of study include stocks, thickeners, and roux-based sauces. Corequisite: HCM 100 Semester Typically all Only
2 credits This course introduces students to scratch cookery methods. Areas of study include stocks, thickeners, and roux-based sauces. Corequisite: HCM 100 Semester Typically all Only