Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.

Lecture Hours: Lecture 2 hours per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Prerequisites: CUL 106
Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.

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