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Stock, Soup & Sauce Cooking (CULI 1126)

This course provides an introduction to the principles of basic stocks, sauce and soup cooking.  The student learns to prepare the stocks and thickening agents commonly used in the modern kitchen.  The student will also prepare thick and clear soups, mother sauces and their derivative sauces.  Emphasis will be placed on preparation, work methods and the finished products.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
72726
SRTS  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1600 - 1729
04-Sep-2018
to 28-Jun-2019
Steele, Michael
72741
CAGR  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1600 - 1729
04-Sep-2018
to 28-Jun-2019
Gaffney, Scarlet
72756
CUWG  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
04-Sep-2018
to 28-Jun-2019
Liew, Denis
42647
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1030 - 1259
21-Jan-2019
to 28-Jun-2019
TBATo Be Assigned

To register for this course, check the information for your program: