Course Details

Course Number

60316113

Credits

0.10

Subject

Culinary Arts

Description

his class will explore how to make different sauces to use in the kitchen. Classics like Hollandaise and Beurre blanc will be covered, along with thickening agents such as roux and starches.

Availability & Registration

We offer the following class sections for this course (60-316-113). View more class specific details and registration information by selecting a class number.

Class Number Status Start/End Date Last Date to Register Instruction Mode Campus Meeting Information Pricing
63558
Open
Mar 10
Mar 10 In Person Wausau
Mar 10
Friday
6:00PM - 8:30PM
E110-Wausau Campus Culinary
Brock Decker
$50.00
63559
Open
May 12
May 12 In Person Wausau
May 12
Friday
6:00PM - 8:30PM
E110-Wausau Campus Culinary
Brock Decker
$50.00