Catalog Course Search Details

 Department:    CUL

 Course #:    172

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

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

 Prerequisite  

Prerequisite: CUL 165.

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.
8. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
9. PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

General Education Learning Values & Outcomes

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

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.