HOS32 Kitchen Skills III - Sauces

The sultry element of classical French cooking – it’s in the sauce. Sauce making is one of the more challenging skills to acquire. Allow our culinary experts to help you improve your ability to create exciting and well-made sauces. They will guide you through detailed study of the preparation, typical use and hands-on practice of the five basic sauces, known as:

• Béchamel (cream sauce)

• Velouté (stock-based)

• Espangnole (brown sauce)

• Tomato Sauce

• Hollandaise

After gaining an understanding of the mother sauces, you will explore compound and secondary sauces and 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, which include flavour, mouth-feel and consistency.

Prerequisites: You must have completed both HOS94 and HOS31.

Download a map with instructions to the O Building classrooms (PDF, 863 kb)

Hours: 12.00

Register now for:
	Section E - Feb 14 to 28, 2012 Tue & Thu, 6:00 pm - 10:00 pm - Feb 14 to 16, 2012 and Tue, 6:00 pm - 10:00 pm - Feb 28, 2012 Please note: No classes on Feb. 21 & Feb. 23rd. Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
	Section F - Feb 14 to 28, 2012 Tue & Thu, 6:00 pm - 10:00 pm Please note: No classes on Feb. 21 & Feb. 23rd. Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section A - Oct 16 to 23, 2012 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section B - Oct 16 to 23, 2012 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section C - Nov 27 to Dec 4, 2012 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section D - Nov 27 to Dec 4, 2012 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250
Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca	Section E - Feb 26 to Mar 5, 2013 Tue & Thu, 6:00 pm - 10:00 pm A Material fee of $50 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $250

Last Updated: 2/9/2012 8:46:17 PM