TR3121 Culinary Skills 1: Soups and Seasonings with Intuition

Students develop knife skills and are introduced to the basics of creating stocks, sauces, soups and stews. Vegetable cookery is practiced, as well as the fundamentals of working with animal proteins, including eggs, meat, fish and fowl. Bean and grain cookery are reviewed. Flatbread and quick bread methods are introduced. Students begin developing original recipes.

Credits

2

Prerequisite

TR4103 or TR5101 and current food handler’s permit