The course describes common procedures used to prepare stock, ingredients used in making stock, and explains the functions of a stock in making sauces and soups.

This course focuses on the procedures necessary to prepare a full repertoire of both classes and contemporary sauces, their uses and the reasons for using a sauce to finish a dish.

This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.

This course begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, saute, and braising. Recipes, seasoning, and servings are also covered.

Course includes: Achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.