Soup, Vegetables and Starches

CULA1102

  • Requisites: This course is available to students in the Culinary Arts program. Co-requisite: CULA1100, CULA1101.
  • Course Equivalencies: COC102, COC131
  • Open Studies: Not Available
  • Credits: 3.00

In a professional kitchen, the potager and entremetier both play a critical role. Students in this course apply the fundamentals of stock making and vegetable preparation to produce a variety of soups, sauces, vegetables and starch items.

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