CULA 1126 - Saucier

Credit hours: 1

Course Description:
This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. The course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.

Student Learning Outcomes:
Students will be able to:

Describe the different ingredients needed to prepare sauces and their functions.
Demonstrate concepts of sauce making.
Demonstrate the preparation of stocks, soups, classical sauces contemporary sauces, accompaniment, and the pairing of sauces with a variety of foods.
Define Liaisons and their purpose in transforming sauces