Course #2 of our 10-course video based cooking curriculum.
Prerequisite: 01 Food Safety and Knife Skills or similar experience.
Looking to make some stocks that are the basis for other dishes like French sauces? Want to create delicious French dishes that taste like a real French chef prepared them? Learn the importance and fundamentals of stock making in this very exciting online course.
Great chefs make their own stocks. Whilst practical, most commercial stocks are rich in sodium, preservatives, flavoring agents and ingredients you never heard off. Learn to make your own stocks to eat healthy and tasty food rich in nutriments. Experiment the difference a homemade vs. a commercial stock make in a dish.
This course starts immediately after purchase. Click "Subscribe" to enrol to this course.
In this course you will learn:
Week 1: Principles of Stock Making - Vegetable Stock
Learn basic concepts about stock making
Principle of stock making
The different types of Stocks
Standard ratio of ingredients
Degrease a stock, and more
Make a vegetable stock
Cook simple dishes that will allow you to use your stock
Week 2: White Stocks (Meat)
Make a white beef and veal stock
Make a chicken stock
Cook simple dishes that will allow you to use your stocks
Week 3: White Stocks (Fish)
Make a fish stock
Make Short Stocks (court-bouillon and nage)
Cook simple dishes that will allow you to use your stocks
Week 4: Brown Stocks
Make a brown veal stock
Make a remouillage and demiglace and understand when to use them
Make a brown lamb stock
Make a brown duck stock
Cook simple dishes that will allow you to use your stocks
At the end of each week you will have a quiz and an assignment that will be rated by Chef Eric.
Cost of the course: US$195
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Learning Objectives
By the end of this course, students will be able to:
Apply proper sanitation guidelines when making stocks.
Learn stock making principles.
Differentiate between white, brown and short stock.
Make different types of aromatic garnishes to flavor them.
Cook white stocks, brown stocks, and short stocks.
Use stocks in the making of soups, stew, and other dishes.
Prepare demi-glace, glace de viande, and remouillage.
Make and use short stock and apply poaching principles.
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.
"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
Courses Registration
Learn basic concepts about stock making
Make a white beef and veal stock
Make a fish stock
Make a brown veal stock 