CULA 159 — STOCKS, SOUPS, SAUCES & BASIC CULINARY
PREPARATION – 2 Units Corequisite: CULA 50, or previous completion of CULA 50 with a grade of C or higher Class Hours: 18 lecture/54 lab total This course offers demonstration and practical application in the preparation of various stocks, soups, and sauces involving different methods of cooking meat, fish, seafood, poultry, and vegetables. The uses of culinary terms, equipment, and hand tools wi ll be applied to preparation of stocks, soups, and sauces. Emphasis is placed on the development, organization, and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service.