Course Information


In Soups and Sauces, you are expected to complete the assignments as outlined. You will submit your assignments to the next page. Your projects can be submitted in various ways, such as digital, video, PowerPoint, scrapbook, or typed presentations.

Soups and Sauces has no final examination.


FOD2070: Soups and Sauces

Level

 

Intermediate

Prerequisite
 

FOD1010: Food Basics

Supporting Course
 

FOD1080: Food and Nutrition Basics

Description
  Students combine stocks with various thickening agents to produce hearty soups and sauces.

 
Outcomes
 
The student will . . .
   

  1. identify the role of sauces in cuisine
  2. describe the role of soups in cuisine
  3. demonstrate the principles of soup and sauce cookery in the preparation, presentation, and evaluation of sauce and soup products
  4. identify and demonstrate safe and sanitary food preparation and handling practices
  5. demonstrate basic competencies
  6. identify possible careers pathways related to the skills and content of this course

Evaluation


 Assignment
Weighting
Open-Book, Online Quiz
20%


Labs and Scorecards (Hands-On Cooking)
  • Lab 1:  Comparison of Soups
  • Lab 2:  Soup from Broth
  • Lab 3:  Specialty Soup
  • Lab 4:  Comparison of Two Sauces
  • Lab 5:  Bechamel Sauce and Mornay Sauce
  • Lab 6:  Sweet Sauce
80%
   
TOTAL
 100%