Duration
6 hours
Schedule
Refer to dates tab for times and dates
What You Learn
How to create a base simple stock
How to make veloute and cream sauces and glazes
How make mayonnaise and aioli
What You Get
Certificate of attendance
Recipe notes
Hands on training
Materials to Bring
We supply all equipment but participants should bring own carry home containers
Pen for note taking
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Go straight to the sauce with this back to basics class.
At the commencement of this course, you will learn how to make the base of almost all good recipes – a good simple stock. Vastly superior to shop bought, you really will taste the difference.
Once you have mastered the base stock foundation, you then create derivatives from this liquid gold, first a veloute, followed by a cream sauce or soup, and a glaze.
Further elevate your fridge staples, by creating classic cold & warm emulsions; a creamy mayonnaise and an aioli, a hollandaise and bearnaise ; and even a beurre blanc. Praise Be (gone).
This class also covers the luxurious and silky lasagna fundamental, a béchamel and cheesy mornay sauce - which as we know, is the source of all comfort food.
Oooh...saucy
Walk out of this class feeling like a Sauceror with all the liquid magic you have made.
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries, please call short course on 03 9606 2168 or email ShortCourses@angliss.edu.au