Stocks and Soups MCCU-301
|Stocks and Soups
|Making stocks and soups is one of the most fundamental culinary skills for any chef. Through a series of professor led video demonstrations in which students learn both practical and theoretical skill sets students will learn how to make beef, chicken, fish and vegetable stock and the five mother sauces. By successfully completing this course you will be able to develop basic recipes, practice an important culinary technique and apply basic methods of preparation.
7061 - Culinary: Back to Basics
No Prerequisites required for this course