Back to Top

COO-379 All About Tech: Basic Sauces

All About Technique: Basic Sauces Learn to make the five "mother sauces" including béchamel (white sauce), the light stock-based velouté, the brown stock-based espagnole, the emulsified hollandaise and the oil and vinegar-based vinaigrette. Prepare sauces by hand. Explore shortcut methods. $73+ includes $31 fee. Note: Students must wear closed-toe shoes and long pants.

Term: Winter 2020

Course Type: Noncredit - 0.0 CEUs

Section: 101

Ways to take the class: Face-to-face

Days: F

Time: 6:30PM to 9:30PM

Start Date: 02/28/2020

End Date: 02/28/2020

Location: Off-Campus

Room: HCAT 112 Building:
Hospitality Culinary Arts and Tourism Institute

Instructor: Cheryl B Ignaczak

Class Size: 12