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Course Description

This course is for individuals who want to learn more about how prepare stocks, soups and sauces from scratch.  Students will learn the basic mise en place of stocks, soups and sauces to add to any dish. 

Learner Outcomes

Upon completion of this course, students will be able to properly perform the following:

  • Mise en place ingredients for stocks
  • Mise en place ingredients for cream, clear soups and chowders
  • Mise en place ingredients for the 5 classical mother sauces 
  • Pair stocks, soups and sauces with a meal
  • Make derivative sauces using the classic mother sauces

Notes

Students will need hair covering, smock/apron, closed toe, non-slip shoes.
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