CUL3041B4 — Stocks, Soups and Sauces
This course introduces students to the foundational techniques of preparing stocks, soups, and sauces-essential building blocks of professional cooking. Students will learn to create rich, flavorful stocks, explore a variety of soups, and master classic and modern sauces that enhance dishes. Emphasis is placed on proper techniques, ingredient selection, flavor development, and presentation. Through interactive lessons and practical application, participants will gain confidence in crafting versatile, restaurant-quality soups and sauces suitable for home cooking, catering, or professional kitchens. By the end of the course, students will have the skills to elevate their culinary creations with expertly prepared stocks, soups, and sauces. ***** Required Materials and Supplies: Students will need a hat, apron/smock, slip resistant closed toe shoes.