Apr 03, 2025  
PUBLISHED 2021-2022 Credit Catalog 
    
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PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

COOK 227 - Soup, Sauces and Stock

Course Description:
This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits

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