Professional Culinary Course: Modern Cooking Essentials (Stock & Sauces)


Fee 848 RM
Sep 13, 2017 to Sep 13, 2017



COURSE CONTENT

 

WORKSHOP 2: STOCK & SAUCES

 

Time : 9am to 5pm, daily

 

Learn the techniques how to make brown stock, white stock and fish and crustacean

stocks and mother sauces.

 

Featuring recipes:

 

Demi glace, red wine sauce (Bordelaise), velouté, béchamel, américaine, mayonnaise,

hollandaise, béarnaise, beurre blanc and more.

 

 

BROCHURE          ENROLMENT FORM

** please click above to download brochure and enrolment form **