This course introduces the student to the basic techniques required in all departments of the kitchen: preparation and using mirepoix, sachet, roux, beurre manié, and liaison; reducing liquids; adjusting textures and seasonings; using cheesecloth and a china cap for straining.
Soups are often among the first items that students learn to prepare. Though the basic procedures for many soups are easy for students to learn, it is important that from the beginning the student understands the importance of making and using the best quality product from the first steps of production.
This begins with the proper knowledge and understanding of stock preparation and sauce making. When it comes to making high quality soups, you must use as much care and attention as for any other task.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.