Learning Objectives
By the end of this course, students will be able to:
- Differentiate among the sauces family, including mother sauces, white sauces, brown sauces, jus, gravy, hot and cold emulsified sauces, butter sauces, and tomato sauces.
- Understand sauce culinary terms
- Use various thickening agents and techniques
- Make brown and white sauces and some of their derivative sauces
- Make pan sauces and velouté sauces
- Make jus and gravy
- Create hot and cold emulsified sauces
- Prepare butter sauces
- Prepare coulis sauces
- Create tomato sauces and tomato derivative sauces including tomato ketchup
- Cook various types of BBQ sauces.
Content Description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Stock Making Fundamentals and Food Safety and Knife Skills" or similar knowledge
Lessons: 20
Videos: 51
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 28
Course booklets (PDF): 8
Chef support: course forum
Certification
To receive a Stock Making Fundamentals certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- A Flash plug-in is required to watch the videos. You may download a free plug-in from the Adobe web site.
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Testimonials
"Thanks to the homemade stock that I made the stew was supreme and I love making such beautiful dishes!" Brook H - Idaho - USA - Busy mum.
"The videos really help me to understand the logic in stocks making. I made all the stocks a couple times and use them with your yummy recipes. I will never buy commercial stock again. I am looking forward to use some in the sauces course." Bob A - Melbourne - Australia - Chef Owner.
"What I found most valuable about the course was the ease of making stocks, and how much better quality and taste they were, compared to store bought. I enjoyed cooking all the recipes and found the videos to be very helpful in aiding me to complete my task." Joshua - USA - Gourmet cook.
"The online cooking instruction really helps me to progress in the kitchen and cook great stock. Learning from a French Chef really help me to progress at school. I already have sign up to the next course!" Lori O - USA - Student at Culinary Institute of America
Learn one of the most important cooking fundamentals. Cook you own of stocks, including white, brown, short stock, demi glace, glace de viande, and remouillage. Make aromatic garnishes to flavour your stocks, and apply proper sanitation guidelines when cooking them.