Catalog Course Search Details

 Department:    CUL

 Course #:    172

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

Study and preparation of basic stocks, variety of soups and classic and modern sauces.

 Prerequisite  

Prerequisite: CUL 165 with a "C" or higher.

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. Identify, produce and evaluate a variety of soups including broth soups, creamed soups, purees, chowders, bisques and international soups.
2. List, prepare and apply roux and other thickening agents to soups and sauces accurately.
3. Create and evaluate a variety of sauces to include the five mother sauces.
4. Demonstrate proper preparation and storage of stocks, soups and sauces following national health standards.
5. Develop accurate mise en place sheets and apply in daily lab.
6. List, identify and prepare basic meat, fish, poultry and vegetable stocks, their ingredients, ratios and cooking times.
7. Demonstrate proper knife skills, hand tool and equipment operation.
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. Stocks and bases.
8. Mother sauces, secondary sauces and modern sauces.