The Program will demonstrate the most important base in International Cuisine when it comes to any professional kitchen.
- Learned the essential parts and type of stocks. - Knowledge of cooling and degreasing stocks and soup. - Standards in preparing bones and basic ingredients for a stocks, sauces and soup. - Learning the five grand sauces in a professional and high stander. - Method of matching sauces to food. - Learned the classic and basics kind.
Teaching high standards way of cuts, cooking, categorize, purchase and store; for the stocks, sauces and soups.
50% - Written Exam 40% - Practical Exam 10% - Attendance