$112.50 - Member
$190.00 - Non-Member
20.00 General CE Credits
Preparing great soups can bring kudos to your foodservice and save money. While the variety of soups is almost endless, most of them fit into three categories. Preparing great soups begins with the basic principles of stocks and sauces. Learners will identify basic stocks, sauces, and soups. You will select appropriate products and cooking procedures for stocks, sauces, and soups. Learners will troubleshoot common cooking problems with soups and sauces and develop HACCP procedures and identify proper storage for stocks, sauces, and soups.
Upon completion of this course, the successful learner will be able to:
No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.
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