Culinary Fundamentals

Course Code: CULI-103

Department: Culinary Arts

Credit Hours: 4.00

Textbook Information: Bookstore website

The student will learn to make various stocks and their purposes and discuss the use of "convenience" stocks with their advantages and limitations. The student will learn the standard leading sauces, secondary leading sauces and a number of small sauces. Production of basic soups with variations will be introduced and the student will be required to identify by sight, taste and smell, commonly used herbs and spices. The appropriateness of these herbs and spices in various foods will be discussed. Prerequisite of or concurrent enrollment in CULI 101 and 102