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.

Related Programs

Take the next step to a rising career

Fill out this form for more info on your career tech program of choice.

* indicates required

In their own words...

I love how EGTC feels like I’m on the job at an automotive garage. Our teacher is great; he brings a wealth of experience in the field, and his only mission is to help us maintain a career.

Christopher Mcllaren
Automotive Technology Student