Continuing Education

CULG230 - Kitchen Skills III - Sauces

Course Code:  
CULG230
Campus:  
Prerequisite:
Prerequisites: CULG210 and CULG220

Course Code

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Campus

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Course Overview

The sultry element of classical French cooking - it's in the sauce. Sauce-making is one of the more challenging skills to acquire. Guided by our culinary experts, you will gain hands-on experience with the preparation and typical use of the five basic sauces: Bechamel (cream sauce), Velout‚ (stock-based), Espangnole (brown sauce), Tomato Sauce, and Hollandaise. After the mother sauces, you will explore compound and secondary sauces. You will finish with an introduction to the contemporary applications of these sauces and their uses in the modern kitchen. Special attention will be given to sauce-making techniques and elements, which include flavour, mouth-feel and consistency.

With the skills gained in this course, you will be able to create exciting and well-made sauces.

It is required that you complete CULG210 and CULG220 before enrolling in this course.

View Course Outline

Upcoming Offerings

This course is part of these programs or course groups:

Kitchen Skills Cooking Courses


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Delivery Methods

  • Face to Face: Where: In-person meetings. When: Course is scheduled at a specific time for students to attend. Face-to-face instruction at all class meetings. Location may be on campus or at a worksite.
  • Blended: Where: Mixture of in-person & online components. When: Course is scheduled at a specific time for students to attend. Combination of face-to-face and online components at specific times. Some online components may be accessed online anytime.
  • Hyflex: Where: Choice to attend in-person or online meetings. When: Course is scheduled at a specific time for students to attend. For each class, students choose to attend in-person with the instructor or online at a specific time.
  • Remote Live Delivery: Where: Online with instructor. When: Course is scheduled at a specific time for students to attend. Instruction is delivered at set times online. Students do not come to campus.
  • Remote On-Demand Delivery: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online. While there are no set class meetings, there may be set due dates and deadlines for some activities. Students may interact with peers through virtual tools.
  • Remote Independent: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online, with no instructor support. While students choose when to do coursework, there may be set due dates and deadlines. 
  • Work Placement: Where: In-person meetings. When: Work is scheduled at a specific time for students to attend. Onsite work integrated learning. Location at a worksite.
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