CFS118 Stocks, Soups, & Sauces
This course focuses on the production of the basic building blocks used in the professional kitchen and their relationship to soups and sauces. Brown and white beef, veal, chicken, fish, and vegetable stocks are prepared from scratch. Various liaisons or thickening agents are covered as well as the classical and petite sauces and their uses as well as a variety of hot and cold soups made from the initial stocks. Fresh herbs and vegetables are introduced as flavor enhancers to finished products. Students will use a variety of large and small kitchen equipment and utensils. Sanitation principles and basic knife skills are emphasized, in addition to weights, measures, accurate yields, and portion control.
Prerequisite
Communications and Mathematics Proficiency