Soup & Stock Production
Course #10316109- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Culinary Arts
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.
- Conditions
- Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]
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.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Spring | 
Open |
Feb 16 –
Mar 12
|
Jan 31 | In-Person | Wausau Main Campus |
Feb 16 – Mar 9
Monday, Tuesday, Wednesday, Thursday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Brock Decker
Mar 11 – Mar 12
Thursday, Wednesday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Brock Decker
|
View Rates |