Transfers ToNot transferableDescriptionThis course offers demonstration and practical application in the preparation of various stocks, soups, and sauces involving different methods of cooking meat, fish, seafood, poultry, and vegetables. The uses of culinary terms, equipment, and hand tools will be applied to preparation of stocks, soups, and sauces. Emphasis is placed on the development, organization, and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service.Usually HeldMon 10:30am–1:20pm, Mon 9:30am–10:30am 