Culinary Arts
intermediate
Stocks, Sauces & Soups
A comprehensive course covering Stocks, sauces, and soups. Topics include white and brown stocks, mother sauces, contemporary sauces, emulsifications, cream soups, clear soups, and flavor development techniques. Designed for intermediate level learners.
10 hours
4 modules
12 lessons
0 enrolled
Ch
Chef Dominique Laurent
Executive Chef & Culinary Arts Instructor
Free
Full access to all course materials
Course Content
Foundations of Brown Stocks
3 lessons
White
33 min
Brown Stocks
34 min
Applying White
32 min
Understanding Contemporary Sauces
3 lessons
Mother Sauces
26 min
Contemporary Sauces
21 min
Applying Mother Sauces
28 min
Working with Emulsifications
3 lessons
Emulsifications
21 min
Cream Soups
29 min
Applying Emulsifications
33 min
Advanced Flavor Development Techniques
3 lessons
Clear Soups
32 min
Flavor Development Techniques
22 min
Applying Clear Soups
20 min