Dec 22, 2024  
2019-2020 Catalog 
    
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2019-2020 Catalog [ARCHIVED CATALOG]

CART 201 - Stocks, Soups, and Sauces (3)

This course introduces students to the principles of basic stocks, mother sauces, and soups.  Special emphasis is placed on preparation, sanitation and the finished presentation.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2) , CART 245 - Cooking Fundamentals I Lecture (1) , CART 245L - Cooking Fundamentals I Lab (2) , CART 246 - Cooking Fundamentals II (1) , and CART 246L - Cooking Fundamentals II Lab (2)