CULA 1126 - Saucier

Institution:

Walters State Community College

Subject:

Culinary Arts

Description:

This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. Prerequisite Courses: CULA 1320 Culinary I - Fundamentals. (S) 2.5 hours laboratory.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ws.edu

Phone Number:

(423) 585-2600

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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