CHRM 1120 - Soup and Sauce Basics

3 Credits
Students learn and apply principles of stock, broth, soup, and sauce production used in commercial food production. Students also learn and practice professionally plating dishes with sauces.

Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course.
Lec: 1 Lab: 6 Cr: 3

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