This site uses cookies. By continuing to use this site, closing this banner, or clicking "I Agree", you agree to the use of cookies.
Read our cookies policy and privacy statement for more information.
Stand with UkraineDonate
- Home
- Nevada
- College of Southern Nevada
- Course info
- cul-250 - saucier
College of Southern Nevada Course Info
Las Vegas, Nevada
Course Info
Search for courses by clicking on letters of the alphabet or by using a search bar. Explore course description, number of credits required and course sequences to satisfy graduation requirements.
CUL 250
Saucier
Basic sauce concepts and technical guidelines to produce high quality sauces. Covers stocks, thickening agents, reductions, liaisons, purees, mother sauces and compound derivations.
Units: 3.0
Prerequisites:
FAB 102 - Sanitation for the Food Service Industry
and
CUL 200 - Aromatics/Restaurant Experience
and
CUL 110 - Basic Cookery