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.

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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.

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Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge

Lessons: 18
Videos: 26
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 15
Course booklets (PDF): 8
Chef support: course forum

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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.

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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.

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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.

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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.

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"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

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