CHRM 1120 Soup and Sauce Basics

1.0 - 6.0 - 3.0

Prerequisite

(2) CHRM 1020 and CHRM 1030 - must be completed prior to taking this course.

Course Description

Students learn and apply principles of stock, broth, soup, and sauce production used in commercial food production. Students also learn and practice professionally plating dishes with sauces.