CART 201 - Stocks, Soups, and Sauces (1)

This course provides the lecture format to the principles and techniques of basic stocks, Mother (leading) sauces, and soups along with varied thickening agents. Special emphasis will be placed on preparation, sanitation, and the presentation.

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