Soups, Stocks and Sauces

Course number: 744-107

Course length: 45 hrs

Course description:

This course will cover the preparation and production of a variety of stocks, soups and leading sauces. The course also addresses the function and use of basic thickening and flavouring agents, herbs and spices in the preparation of stocks, sauces, and soups.

Course delivery:

  • In Person

Programs this course is part of: