Sauces

Catalog description

The purpose of this course is to give the students specialized instructions in the preparation of stocks, sauces and soups and continue to further the knowledge gained in Foundations. This course builds on basic food preparation knowledge and skills by focusing on the history, presentation and consumption of stocks, sauces and soups. Special attention will be given to basic makeup of each, cooking and presentation. In addition this course will further broadens the knowledge of culinary arts within the commercial kitchen.