This course introduces and develops the skills needed in stocks, soups and sauces. The knowledge and techniques learned in this course are utilized in all departments of a professional kitchen. Topics include preparation and use of stocks, thickening agents, flavor development, safe food handling and storage. The course also introduces the students to adjusting textures, seasonings, and reduction.
Stocks are often the first item students learn to prepare, it is essential that the student understands the importance of making and using the best quality product from the first steps of production. The students will apply this knowledge in producing high quality soups and sauces.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program