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Family & Consumer Sciences
Introduction to Stocks, Sauces and Soups
In this course, students will identify the basic ingredients for stocks, sauces and soups. Food preparation will include examples from each area.
Carla Campbell
- Identify basic ingredients for stocks
- Identify types of stocks
- Prepare and store stocks
- Use stocks
- Identify basic ingredients for sauces
- Prepare thickeners for sauces
- Identify types of sauces
- Prepare and store sauces
- Present sauces
- Identify basic types of soup
- Prepare soups
- Reheat and serve soups
- Garnish soups
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Hot Food Cook - CTTC
- Hospitality: Food Handler - Introductory - CTTC
- Hospitality ProStart Certification
- Culinary Arts Access - ACF/NOCTI
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level