May 29, 2020  
2019-2020 Catalog Mid-Year Supplement 
    
2019-2020 Catalog Mid-Year Supplement

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)