CUA 203 - Stocks and Sauces

3 Hours: 1T, 2L

This course challenges the student to the greatest tests of a chef’s skill. Whether 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, glazes, and roux. The student should further develop mother sauces and compound sauces.