Soups, Stocks and Sauces
Course number: 744-107
Course length: 45 hrs
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.
- In Person
Programs this course is part of: