Soups, Stocks, & Sauces

Catalog description

Offered every term. Offered at Missoula College. Restricted to students in the Big Sky Culinary Institute Programs. Laboratory Class. Course fee: $250.00. To introduce a hands-on approach to stocks, soups and sauces. This class will explore the foundations of cooking in the form of stocks and broths, the mother sauces, international sauces and soups, classical French soup techniques, as well as the basic applications of thickening agents and mirepoix.