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]