CUL 104 - Stocks, Soups, & Sauces

3 Credit(s)

This course introduces students to the essential building blocks of classical and contemporary cuisine: stocks, soups, and sauces. Through hands-on practice and guided instruction, students will learn to prepare a variety of stocks using proper techniques for extraction, clarification, and reduction. They will explore the principles behind crafting flavorful soups-from broths and bisques to chowders and consommés-and master the preparation of leading and compound sauces, including emulsions and reductions. Emphasis is placed on culinary precision, sanitation, mise en place, and the role these components play in elevating dishes across global cuisines.

Prereqs: CUL 100A with a grade of “C” or higher
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will demonstrate proper techniques for preparing foundational stocks, including extraction, clarification, and reduction.

CLO 2) Students will analyze the components and flavor profiles of various soup types, such as broths, bisques, chowders, and consommés.

CLO 3) Students will prepare leading and compound sauces using classical and contemporary methods, including emulsions and reductions.

CLO 4) Students will apply principles of mise en place, sanitation, and consistency in the production of stocks, soups, and sauces.

CLO 5) Students will evaluate the role of stocks, soups, and sauces in enhancing overall dish composition and presentation across global cuisines.