Intermediate Soups and Sauces

Course Code

CUA 126

Credits

1
Provides the student with a continuation of the saucier station in a commercial kitchen to include the five ?Grand? or ?Mother Sauces? small or derivative sauces and the major categories of soups. Gravies and pan sauces as well as sauce garnishes are also covered.

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In their own words...

The small class sizes are great as well as the evening times. I would absolutely recommend EGTC – it offers a great family, school and work balance.

Staci Halkowich
Student