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Areas of Study
| CULA435 syllabus
|COURSE NUMBER: ||CULA435|
|COURSE TITLE:||Stocks, Sauces, and Soups|
|SEMESTER CREDIT HOURS:||3|
|STUDENT ENGAGEMENT HOURS:|
The finest cuisine still depends on soups and sauces based on high-quality stocks, so stock-making remains an essential skill that you should learn early in your training. Stocks and sauces are almost never served by themselves but are components of many other preparations. After studying the preparation of stocks and sauces, you will have at your disposal the major techniques for the preparation of soups. As in sauce-making, basic techniques are the building blocks you can use to create a wide variety of appetizing soups.
This course is not available for web registration.
STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
- Understand Ingredient list for stocks and sauces
- Demonstrate how to prepare stocks and sauces
- Demonstrate how to serve stocks and sauces
- Understand classification of soups
- Demonstrate making soups, broths, bisques and chowders
- Stocks and Sauces
- Reductions and Glazes
- Convenience Bases
- Understanding Sauces
- Other Thickening Agents
- Finishing Techniques
- Sauce Families
TEXTBOOK / SPECIAL MATERIALS:
- Understanding Soups
- Classification of Soups
- Service of Soups
- Clear soups
- Vegetable Soups
- Other Clear Soups
- Thick Soups
- Cream Soups
- Puree Soups
- Specialty Soups and National Soups
On Cooking (Update), Labensky Edition: 5th, ISBN: 9780133458558
On Cooking Study Guide, Author: Labensky Edition: 5th ISBN: 9780133458589
See bookstore website for current book(s) at https://www.dacc.edu/bookstore
A point system will be used to determine your grade: 90% of total points equal an A grade.
80% of total points equal a B grade, 70% of total points equal a C grade, 60% of total points equals a D grade, and anything less than 60% of total points equals an F grade. There will be 1000 points you can earn in this class. Although subject to change, grades will be computed on the following basis:
- 30% of final grade is based on test scores. (300 points).
- 50% of final grade is based on lab (kitchen) participation, demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of work done, dependability and ability to get along with others. Failure to attend will be a 0 for that days lab points. (500 points) Daily points depend on the number of lab days. These may vary each semester.
- 20 % of the final grade is based on homework. (100 points) 100 on assignment = 10 points toward homework allowance.
Final Exam-10% of final grade. You must be in class on final exam day.
|STUDENT CONDUCT CODE:||Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook|
|DISABILITY SERVICES:||Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.|