Stocks, sauces, and soups are foundational tocuisines around the world.This program is designed cooks who want to build strong fundamental culinary skills.

Week 1 Stocks & Sauces

  • Traditional brown and white stock preparation
  • The experiences of taste: sweet, salty, sour, bitter, umami
  • Types of sauces: reduction and emulsion

Week 2 Stocks & Sauces

  • Seasoning with acids
  • Roux based sauces

Week 3 Soups & Textures

  • Clarification
  • Techniques and classifications of soups
  • Broth based soups

Week 4 Soups & Textures

  • The effects of textures in food
  • Thickened and pureed soups
  • Program Exit Exam