Course Details

Course Number

10316109

Credits

2.00

Subject

Description

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 with Dean approval.

Availability

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