2014-2015 Catalog

CHRM 1120 Soup and Sauce Basics

1.5 - 7.5 - 4.0

Prerequisite

(2) CHRM 1020 and CHRM 1030

Course Description

Students learn and apply principles of stock, broth, soup, and sauce production used in commercial food production. Students also learn and practice professionally plating dishes with sauces.