CA 172 - Principles of Soup, Stock and Sauce Preparation
- Recent Professors
- V. Carlone Baker
- Recent Semesters
- Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Prerequisite
- "C" grade or higher or "Pass" in Culinary Arts 165 and 169 or equivalent.
- Spring 2026 Sections
- View Spring 2026 sections of CA 172
- Transfers To
- CSU
- Description
- This course explores the fundamentals of making meat, fish and vegetable stocks as the building blocks for traditional and specialty soups. Classic French sauces will be covered as well as contemporary salsas, nages, flavored oils, foams and compound butters. (CSU)
- Usually Held
- Wed 10:00am–1:05pm, Wed 9:00am–9:50am