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Aug 06, 2026
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HOSP 103 - Soups Stocks and Sauces
PREREQUISITES: HOSP 101 - Sanitation and Safety and HOSP 102 - Basic Food Theory and Skills
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall 2023
This course will teach students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale.
- Demonstrate use of Chef’s knife in preparing classical cuts.
- Demonstrate knowledge in herb and spice identification and usage.
- Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a comination of seasonings and flavors when preparing and cooking food.
- Demonstrate Mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving.
- Prepare and cook a variety of proteins, vegetables, legumes, grains, and starches using moist, dry, and combination cooking methods.
- Demonstrate how to prepare and cook classical stocks, soups, mother, and compound sauces.
- Demonstrate the proper process in cooling, storing, labeling and dating, and reheating food utilizing the proper sanitary procedures when working with all food items.
- Develop an understanding of effective techniques in presenting food that maximizes the flavor and esthetic quality of the products used.
- Identify and prepare cold soups and sauces.
COURSE CONTENT: Topical areas of study include -
Course Addendum - Syllabus (Click to expand)
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