Catalog Course Search Details

 Department:    CUL

 Course #:    172

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Introduction and application of basic stocks, classical variety of soups, classical and modern sauces.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Prepare a variety of soups including clear soups, cream soups, pur�es, and specialty soups.
2. Prepare mirepoix, roux, and work with other thickening agents.
3. Use a variety of equipment to include the food processor, immersion blender, soup kettle, and blast chiller.
4. Demonstrate proper storage of soups.
5. Demonstrate a variety of ways to garnish and serve soups.
6. Demonstrate the preparation of convenience products and use of bases.
7. Demonstrate the preparation of stocks and sauces.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.

Course Contents

1. Thickening agents.
2. The use of Mirepoix.
3. Clarification of stocks.
4. Broth and vegetable soups.
5. Pur�ed Soups.
6. Specialty soups: Chowders, Bisque, Creamed soups, Consomm�, incorporating mother sauces into soups.
7. Convenience products.
8. Stocks and bases.
9. Mother sauces, secondary sauces and modern sauces.