Stocks, Soups, and Sauces 1 (CKNG-186CE)
Your studies will focus on the procedures and quality standards for preparing stocks, soups and leading sauces. You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies.
Prerequisites: CKNG 180
For more information, please contact Flexible.Learning@saskpolytech.ca
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