Classic Savory Foundations

Catalog description

This course builds on the fundamental skills developed in the prerequisite course and introduces students to the essential building blocks of classical cooking. Students will learn to prepare a variety of stocks with an emphasis on the Five Mother Sauces and their derivatives, including proper thickening methods, reduction techniques, and flavor development. Students will practice producing a wide range of soups with attention to consistency, seasoning, and presentation. The course also covers potatoes and starch cookery, salad categories and composition. A dedicated unit on poultry focuses on fabrication, cooking methods, safe handling, and quality assessment. Prerequisites: CUA 107 Culinary Foundations, or permission of instructor