Soups, Sauces, and Consommes

Course Code

CUA 127

Credits

3

Covers the preparation of the five mother sauces and small-derived sauc- es. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.

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In their own words...

HVAC/R is a growing and expanding trade that is always in search of qualified personnel. Approximately 33,000 new jobs open every year.

Jerry Gates
HVAC/R Instructor