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1:00 p.m. – 4:30 p.m. |

Sauces & Soups |
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This course will
present an overview of the
preparation of stocks, broths,
glazes, soups, thickening agents,
grand sauces, and emulsions sauces.
It is presented in conjunction with
The Art Institutes International
Minnesota.

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1:00 p.m. – 4:30 p.m. |

Meats |
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The course will
reiterate the fundamental concepts,
skills and techniques involved in
basic cookery. It will focus on
techniques such as sautéing,
roasting, poaching, braising and
frying. It is presented in
conjunction with The Art Institutes
International Minnesota.

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