Soups, Sauces, and Consommes
Covers the preparation of the five mother sauces and small-derived sauc- es. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.
Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.
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