CULA1126 — Saucier

1 credits · 2 hours

CULA 1126 - Saucier Add to Catalog CULA 1126 - Saucier Saucier instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. The course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.

Prerequisites: CULA1000, CULA1200, CULA1305, CULA1310, CULA1320