Intermediate Soups and Sauces
Provides the student with a continuation of the saucier station in a commercial kitchen to include the five ?Grand? or ?Mother Sauces? small or derivative sauces and the major categories of soups. Gravies and pan sauces as well as sauce garnishes are also covered.
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In their own words...
There are students at different levels in every class and they can help and work with each other. I’m here to keep students moving in the right direction.