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.
Prerequisite: You must have completed both HOS94 Kitchen Skills I – The Art of Garde Manger & Knife Skills and HOS31 Kitchen Skills II – Flavour Recognition, Stocks & Soups.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
| Register Online now for: | |
|
Section A - Oct 12 to 19, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 Note: Payment not required for waitlist course enrollment. |
|
Section AA - Oct 12 to 19, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
|
|
Section B - Nov 23 to 30, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
|
|
Section BB - Nov 23 to 30, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
|
|
Section C - Feb 15 to Mar 1, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
|
|
Section CC - Feb 15 to Mar 1, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |