SOUP & STOCK PRODUCTION
Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.
Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.
Availability & Registration
We offer the following class sections for this course (10-316-109). 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|
Feb 13 –
|Feb 13||In Person||Wausau||
Feb 13 – Mar 2
Monday, Tuesday, Wednesday, Thursday
8:30AM - 1:30PM
E110-Wausau Campus Culinary