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Apr 19, 2024
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2017-2018 Catalog [ARCHIVED CATALOG]
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CART 201 - Stocks, Soups, and Sauces (3)
This course provides an introduction 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 finished product.
Prerequisite(s): CART 212 - Baking Skills and Development (4)
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