Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.

Conditions

Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]