Description
Provides an introduction to the hospitality and culinary arts profession through the History, Terminology and current Career Options. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivates . Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Prerequisite: Instructor permission. |
