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

This course provides an introduction to the principles and techniques of basic stocks, sauces and soups. The student will prepare chicken, beef, fish and vegetable stock along with varied thickening agents. Student will prepare (Mother Sauces) such as Espagnole sauce, tomato sauce, veloute’, béchamel sauce, and Hollandaise. The Student will be exposed to consommé, cream soups, puree soups and chowders. Emphasis is placed on preparation, sanitation, and the finished product.

Prerequisite(s): CART 212 - Baking Skills and Development (4)