TR3123 Culinary Skills 1: Soups and Seasonings with Intuition
Students develop knife skills and are introduced to the basics of creating stocks, sauces, soups and stews. Vegetable cookery is practiced, as well as the fundamentals of working with animal proteins, including eggs, meat, fish and fowl. Students begin developing original recipes and present a final original soup/stew.
Prerequisite
TR4103 or
TR5101 and current food handler’s permit