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

Spring 2025 ➜

Class # Section Credits Day Time Start Location Mode
53995 CUL 219-01TK 3
 M W   
8:00 a.m.-1:30 p.m.
 2025-01-13 The Kitchens P
***This class has a required additional meeting on March 4th from 9am to 12pm for The Kitchens Culinary and Pastry Career Day for students. Professional Dress or School Uniform required. Please see instructor, syllabus, and or Canvas for further details of the event.***
39135 CUL 219-02TK 3
  Tu Th  
8:00 a.m.-1:30 p.m.
 2025-01-13 The Kitchens P
***This class has a required additional meeting on March 4th from 9am to 12pm for The Kitchens Culinary and Pastry Career Day for students. Professional Dress or School Uniform required. Please see instructor, syllabus, and or Canvas for further details of the event.***
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Scheduled at

Reynolds

Offered by

Central Virginia

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