CUL 116 - Soup and Sauce

6 Total Credits
This course covers techniques and fundamentals of the sauce kitchen. Students learn to prepare mirepoix, roux, beurre manié, slurries, liaisons, and egg emulsions. The course includes preparation of white and brown stocks, the five classic mother sauces (béchamel, espagnole, velouté, tomato, and hollandaise) and their derivatives, coulis, and infused oils. Students also master techniques for preparing clear and thick soups, consommés, purées, veloutés, cream soups, bisques, and chowders, as well as chilled, regional, national, and international soups. The course emphasizes proper garnishing, serving temperatures, mise en place, organization, planning, portion control, recipe adherence, and product utilization.

Course Outcomes

Prepare foundational stocks, soups, and sauces
Balance flavors and textures in liquid-based preparations
Apply proper thickening and reduction methods
Maintain sanitation and efficiency in sauce preparation