Course #3 of our 10-course video based cooking curriculum.
Prerequisite: 01 Food Safety and Knife Skills , 02 Stock Making Fundamentals or similar experience.
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.
This is a guided study course that starts on March 20, 2010. It is also available in self-study if you want to start right away.
In this course you will learn:
Week 1: Introduction to Sauces, Veloutés and White Sauces
Learn about the five mother sauces
Familiarize yourself with sauces cooking terminology
Make white sauces : béchamel, velouté and some of their derivatives
Cook delicious recipes where you will use the sauces that you made
Week 2: Brown Sauces
Make brown sauces and some derivatives
Cook delicious recipes where you will use the brown sauces that you made
Week 3: Emulsified Sauces
Make hot emulsified sauces such as beurre blanc and hollandaise
Make cold emulsified sauces such as vinaigrette
Cook delicious recipes where you will use the sauces that you made
Week 4: Barbecue Sauces, Coulis and Tomato Sauces
Make barbecue sauces
Make coulis and various tomato sauces
Cook delicious recipes where you will use the sauces that you made
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
Adobe Flash Player not installed or older than 9.0.115!
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
To receive a Sauce 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 students on the chat room or video conference. Students will receive advanced notice of these Q&A sessions. A course online chat room is available for students to interact with one another.
After payment with PayPal you may access the course on the course date. You cannot access the course prior the date. We recommend registering earlier as the course fill up fast, as we have students in many countries. To offer you the best instructor support we limit the class size to 20.
Prior to 1pm PST on the start date of the course, an email will be sent to all registered students containing instructions on how to access the online Learning Management System
During the course, you have access to the published content as soon as you login and as often as you like 24x7.
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.
"I really enjoyed the sauce course, I made BBQ pork chops with the BBQ sauce and it was beautiful. I have a friend that loves to smoke briskets and pork shoulders and I can't wait to let him use the sauce for that, I think he will love it."Graeme - USA - Foodie
"The Supreme Sauce and Chicken Saute Hungarian Veloute were wonderful. I loved them and my family did too! "Jennifer - USA - Busy mum
"I took many cooking courses, cooking classes and eat in many French restaurants and I never taste such wonderful sauces. The most amazing thing is that I made them!!! The course is very well structured and the videos help to understand the cooking tips to make delicious sauces. Thank you..." Garry- Beverly Hills - USA - Food lover. " I highly recommend this course. It's fun and a lot to learn, but these sauces and recipes are amazing. My kids ate meals I thought they would never eat. One of their favorites was the Poached Cod with Beurre Blanc sauce. This course made me really focus on how much I really enjoy cooking and creating great meals."Jennifer - USA - Busy mum
Courses Registration
Learn about the five mother sauces
Make brown sauces and some derivatives 
Make hot emulsified sauces such as beurre blanc and hollandaise
Make barbecue sauces