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"It is the sauce that distinguishes a good
chef. The saucier is the soloist in the orchestra of a
great kitchen."
Grand Cuisinier Fernand Point (1897 -1955)
Module
1
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An overview into the secrets of sauces
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Grand jus, jus and demi-glace
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Hands-on preparation of brown stocks
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The importance of reducing and reductions
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Béchamel, velouté & cream sauces
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Taste experience
Module 2
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Cold sauces, emulsions and vinaigrettes
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Braising and slow food
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Jus rôti, jus and demi-glace – hands-on
cooking
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Application of sauces – refining and
tasting
Module
3
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Hollandaise and derivatives, beurre blanc
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Reductions and flavour giving ingredients
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More practical training on sauce
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Degustation extravaganza
Three Modules - $240 (30% discount for
Culinary Diploma – Basic Recipients) |
