CULN1215 Stocks, Soups, Sauces

Course Description

The production of a properly seasoned stock is a foundational principle within all of food production. This course covers the key concepts of stock production and from these stocks; various sauces and soups can be prepared utilizing various cooking principles. This course covers the identification and production of classical stocks as well as the utilization of convenience bases for stock production.

Student Learning Outcomes

  • Prepare various stocks and sauce ingredients and apply to stock and sauce production.
  • Demonstrate selection and utilization of proper equipment for stock, sauce, and soup production.
  • Prepare from scratch various stocks including, chicken, beef, vegetable, and other stocks.
  • Identify and evaluate various convenience bases and utilize this knowledge to develop stocks, sauces and soups.
  • Identify by sight, taste, and/or flavor profile up to 100 herbs, spices, flavorings, and oils.
  • Evaluate flavor profiles within stocks, sauces and soups and demonstrate proper adjustment techniques.
  • Identify and prepare various types of sauces including mother sauces and small sauces.
  • Demonstrate preparation and use of various thickening agents (i.e., roux and slurry) in the production of various sauces and soups.


Please see eServices for section availability and current pre-req/test score requirements for this course.

3 credits: 1 lecture / presentation, 2 lab, 0 other