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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Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.

Planning an event? Let Emily's Catering help. Check out our catering menu.

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Relax. Correct. Nourish. Beautify. Rejuvenate.

Emily's Spa offers relaxing facials, waxing, and make-up application at lower prices while our students practice and hone their skills in the field of skin care. All work performed by... more »

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