This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health and Safety Review 4. Kitchen Equipment Review and Introduction to New Equipment 5. Introduction to Basic Kitchen Math – Recipe Competencies 6. Principles of Cooking Review 7. Introduction to Stocks and The Principles of Stock Production 8. Introduction to Soups and The Principles of Soup Production 9. Introduction to Basic Sauces and The Principles of Sauce Production 10. Introduction to Salads and The Fundamentals of Salad Production
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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