One of the most important cooking fundamentals is the creation of stocks and sauces. Learning to do it right is critical, and you will be introduced to the “danger zone” concept in the kitchen.

The recipes will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts. As well as their role in soups, stews, braised dishes and sauces, stocks add a final flavoursome blast of moisture to many dishes. Stocks are referred to in French as “fonds de cuisine” (base of cooking). The name says it all. Join us and learn to make white stocks (fonds blancs) and brown stocks (fonds bruns). Learn the fundamentals techniques of sauce making, use some of your stock to make delicious sauces. Make some mothers sauces including Béchamel and Velouté and incorporate them into your dinner.

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