Jan 27, 2023  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CULA 123L - Soups and Sauces

Credits: 1

A course in the basic sauces, including bechamel, egg emulsion, veloute, espagnole and tomato sauces. Soup stocks are covered in depth, as well as consomme, cream soups, chowders and vegetable soups. Students learn how various stocks and sauces form the basis of a wide variety of dishes.

Offered: Occasionally.
Two lab hours.

Add to Portfolio (opens a new window)