Cochise College

CATALOG 2014-15

CUL 217 ‡ Saucier (3)

Prerequisite(s): CUL 107, concurrent enrollment, or permission of instructor.

Focus is on the cooking principles and techniques used in the preparation of stocks, soups, classic and contemporary sauces and accompaniments, and on the pairing of sauces with a variety of foods.

2 hours lecture, 2 hours laboratory.

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