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

CART 201 introduces students to the principles and techniques of producing basic stocks, soups, Mother Sauces, and thickening agents.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2), CART 245 - Cooking Fundamentals I Lecture (1), and CART 245L - Cooking Fundamentals I Lab (3)