Mar 05, 2026  
PUBLISHED 2026-2027 Credit Catalog 
    
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PUBLISHED 2026-2027 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 this course is 60 hours.