CULIN 223 - Stocks, Soups and Sauces
- Recent Professors
- Cheryl Lew, Laurence Jackson
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 38–40 students
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 223
- Transfers To
- Not transferable
- Description
- Introduction to stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.
- Usually Held
- Mon 1:30pm–2:20pm, Tue 2:30pm–3:20pm