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May 14, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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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
DATE OF LAST REVISION: Summer, 2011
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 knife skills, hand tool and equipment operation, emphasizing proper safety and sanitation.
- Identify and prepare various stocks, soups and sauces.
- Identify and select pre-made soup bases.
- Gain a working knowledge of the use of bases and flavorings for the preparation of various sauces and gravies.
- Demonstrate the use of bases in stock preparation.
- Describe the basic types of stocks.
- List ingredients and seasonings used in stock preparation.
- Identify and select stocks.
- Demonstrate the preparation and uses of glazes prepared from stocks.
- Identify, select and prepare thickening agents.
- Identify the seasoning forms.
- Identify and select bones for stocks.
- Identify and select ingredients for soups.
- Outline the major classifications and uses of sauces.
- Demonstrate food presentation techniques.
- Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
COURSE CONTENT: Topical areas of study include -
Course Addendum - Syllabus (Click to expand)
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