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| CUL 286.4 |
| Vegetarian Soups, Stocks, and Sauces |
| Description: | Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern cooking techniques of Vegetarian soups, stocks, and sauces as applied to gourmet, regional, national, and international plant-based dishes. |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $75.00 |
| Grading Type: | Grade or P/NP |
| Sections listed are for Spring 2024 |
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