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May 19, 2024
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CUA 203 - Stocks and Sauces3 Hrs. This course challenges the student to the greatest tests of a chef’s skills. Whether they are classic or contemporary, good sauces demand the highest technical expertise. The student should learn why or why not a particular sauce will go with a particular dish. The student will focus on brown and white stocks; consommé’s, fumets and essences; glazes and roux’s. The student should further develop mother sauces and compound sauces.
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