Stock, Soup, and Sauce Preparation - CUL 219 at Central Virginia Community College


         
 
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CUL 219 - Stock, Soup, and Sauce Preparation
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Central Virginia Community College

Spring 2025 ➜

Not scheduled

Summer 2025 ➜

Not scheduled

Fall 2025 ➜

Class # Section Credits Day Time Start Location Mode
66851 CUL 219-01MA 3
    Th  
10:30 a.m.-3:30 p.m.
 2025-08-25 Main CVCC Campus P
66852 CUL 219-02MA 3
    Th  
4:00 p.m.-9:00 p.m.
 2025-08-25 Main CVCC Campus P
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