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Aug 06, 2026
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CULA 1126 - Saucier
Saucier instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. The course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.
Credits: 1
Lab Hours: 2
Contact Hours: 2
Semester: Fall, Spring
Delivery Method: Traditional
Prerequisites & Notes
Prerequisites: CULA 1000 , CULA 1200 , CULA 1305 , CULA 1310 , and CULA 1320
Corequisites: CULA 1240 , CULA 1325 , and CULA 1330
Note: Course not designed for transfer.
Browse Class Schedule
Click here for course textbook information.
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