Start Term
2026-2027
Course Title
Soups, Stocks, and Sauces
Course Code
TECA1200
Course Hours
90
Course Credits
3
Description
The Soups, Stocks, and Sauces course introduces students to the fundamentals of cooking quality soups, stocks, and sauces. A variety of preparation techniques and ingredients are explored. Topics include understanding the importance of mirepoix, making soups, and thickening sauces.
Upon course completion, students will be able to:
• Explain the process for making classical stocks.
• Produce and use various methods for thickening.
• Produce a variety of classic soups.
• Produce the five classic mother sauces.
• Produce a variety of small sauces.
