Stock Making Fundamentals - Guided Study Online Course: 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. This is a guided study course with Chef Eric support that starts every second Saturday of the month. Course details and subscription. US$195.00

Prerequisite: Food Safety and Knife Skills

Course Category:

All cooking courses are designed and taught by French Chef Eric Arrouzé who is a certified instructor and teach at the University of British Columbia. Chef Eric has been featured in various media such as USA today, New York Times, CBC, W Network, Global TV, CTV, City TV etc.

Our chef training curriculum for beginners is designed and similar to what you will find in expensive cooking school around the world. It is divided into ten intensive cooking courses that we recommend you to take in order, to maximize your learning. Cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, electronic course textbooks to download and Chef Instructor support.