HCM 244 - Soups and Sauces Lab

2.0 Credit(s)
Lecture 0
Lab/Clinical 6
Soups and Sauces Lab provides students hands-on cooking experiences in scratch cookery through small batch assignments. Areas of study include stocks, thickeners, and roux-based sauces to include the five mother sauces. Topics include hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions. Cream, clear, and potage soups are prepared.