CUA 203 - Stocks and Sauces

3 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; consommés, fumets and essences; and glazes and roux. The student should further develop mother sauces and compound sauces.