CULA 1555 Food Preparation I: Stocks, Saucesýand Soups
This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized. Prerequisite: Completion of
BADM 1005 or
MATH 1000 and Completion of
ENGL 1010,
CO/M 2130,
POLS 1000 and
FIN 1001. (6 lab)
Prerequisite
Completion of BADM 1005 or MATH 1000 and Completion of ENGL 1010, CO/M 2130, POLS 1000 and FIN 1001.