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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Stocks, Sauces, and Soups

 Title Abbreviation:   STOCKS/SAUCES/SOUPS

 Department:    CAHM

 Course #:    172

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Basic techniques of preparing stocks and sauces, and preparation of soups.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Prepare a variety of soups including clear soups, cream soups, purées, and specialty soups.
  2. Prepare mirepoix, roux, and work with other thickening agents.
  3. Use a variety of equipment to include the food processor, immersion blender, soup kettle, and blast chiller.
  4. Demonstrate proper storage of soups.
  5. Demonstrate a variety of ways to garnish and serve soups.
  6. Demonstrate the preparation of convenience products and use of bases.
  7. Demonstrate the preparation of stocks and sauces.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.

Course Contents

  1. Thickening agents.
  2. The use of Mirepoix.
  3. Clarification of stocks.
  4. Broth and vegetable soups.
  5. Puréed Soups.
  6. Specialty soups: Chowders, Bisque, Creamed soups, Consommé, incorporating mother sauces into soups.
  7. Convenience products.
  8. Stocks and bases.
  9. Mother sauces, secondary sauces and modern sauces.