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Course Description

Sauces can make or break a dish. They add layers of flavor and texture that can bring a dish together in harmony or create a terrible imbalance. Sauces add eye appeal and aroma to a dish, but if they're not plated properly, proportionately, they can make a dish look sloppy and the chef seem careless. In this class, students will review how to make the classic French mother sauces and turn them into samples of various small sauces. Then you will learn modern sauces and techniques apply them in platings designed to maximize visual appeal and value to the customer. 

Learner Outcomes

Students will learn all aspects of professional sauce making, from stocks, to mother sauces, to small sauces and modern versions, as well as plating techniques. 
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