CUL 135 - Stocks, Sauces, and Soups

3 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

Students are introduced to the use and production of stocks, soups, and sauces. Topics covered include the fundamentals of making vegetable, poultry, beef and fish stocks; review of safe knife skills, creation and usage of five mother sauces, roux, and thickening agents; and cooking a variety of regional, nutritional, and traditional soups.

Theory Hours
1 theory hour.

Guided Practice Hours
2 guided practice hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Ability to identify categories of stocks, soups, and sauces.
Understand proper cooling and storage of stocks, soups and sauces.
Demonstrate preparation of stocks, soups, and sauces.
Demonstrate ability to produce and use roux and thickeners.
Demonstrate proper methods and techniques.
Demonstrate ability to read and follow standardized recipes.
Demonstrate ability to identify quality and wholesomeness of ingredients.
Demonstrate application of nutritional cooking.
Demonstrate knowledge and use of regional cooking techniques and locally available food products.
Demonstrated ability to work as a team member.
Demonstrate sanitary and safe handling of food, tools, and equipment.