CUA 203 : Stocks and Sauces

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This course challenges the student to the greatest test of a chef’s skills. Whether they are classic or contemporary good sauces demand the highest technical expertise. Students learn why particular sauces will or will not go with particular dishes. The student will focus on brown and white stocks; consommés, fumets and essences; glazes and roux’s. The students should be able to prepare and evaluate various sauce products. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
4

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C