Feb 15, 2025  
PUBLISHED 2025-2026 Credit Catalog 
    
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PUBLISHED 2025-2026 Credit Catalog

COOK 227 - Soup, Sauces and Stock

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

Time Guidelines
The standard instructional time for the day-time course offering is 60 hours. On campus evening/week-ends and fully online hours will vary.