Feb. 04 - Feb. 11, 2020
Prerequisites: Prerequisites: CULG210 and CULG220
- Feb. 4 to 6 - Tuesday, Thursday: 6:00 PM - 9:50 PM
- Feb. 11 - Tuesday: 6:00 PM - 9:50 PM
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:
- B‚chamel (cream sauce)
- Velout‚ (stock-based)
- Espangnole (brown sauce)
- Tomato Sauce
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: CULG210 and CULG220
A Materials fee of $55.00 will be added upon registration.
IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. The recommended footwear for this course should be closed toe, non-slip leather shoes. Do not wear loose clothing and jewelry.