Your Cart is currently empty.
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.
Course access: 1 year
Course starts: Immediately after purchase
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Cost: 175 (USD)
Do you remember this amazing dish with that delicious sauce that you sponge out with pieces of bread? You are just about to learn to make as good or even better sauces, for sure. Why? Because what makes my career so successful is my ability to make sauces that were amazing to my client's taste buds. As apprentice I learned to master the creation of the 5 mother sauces, and derivative or compound sauces, and this course will do that.
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Stock Making Fundamentals and Food Safety and Knife Skills" or similar knowledge
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 28
Course booklets (PDF): 8
Chef support: course forum
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.
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.
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.
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
"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
If you have any question please contact us at 604 781 9557 or send us an e-mail at: email@example.com