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.

Related Programs

In their own words...

The instructor was very hands on and helpful. My education allowed me to pass the first level state water operators exam and acquire a license.

Paul O’Conner
Water Quality Management Alumni