This course builds on the skills developed in Stocks, Soups and Sauces 1. The student will further develop their knowledge of stocks and lead sauces and apply it in a predominantly lab setting, while demonstrating proper cooling, holding and storage techniques. Consommé, glaze, fish fumet and court bouillon will be explored, as well as a variety of specialty and ethnic soups. The student will also be introduced into simple and compound butter sauces.
This course is one of the series of courses which, when taken together, will prepare the student to write the second period apprenticeship exam and/or complete the Culinary Arts Certificate Program.