You are here: Home instructional_framework official_framework Family & Consumer Sciences Stocks and Sauces
Log in

Need a new SSL certificate?

View Career Major Course

Course Information
Family & Consumer Sciences
Stocks and Sauces
This course introduces the fundamental techniques of cooking stocks and sauces. Considered to be the foundation or "fond" of all classic cooking, students will practice making beef stock, chicken stock, veal stock, fish stock, and vegetable stock. Building on that foundation, students will prepare the five mother sauces which include Espagnole sauce, Bechamel, Veloute, Hollandaise, and Tomato sauce. Students will then explore and produce derivative sauces from the mother sauces. In addition, an understanding of spices, herbs, and aromatics will be a focus of this class.
Marc Dunham
Francis Tuttle
Basic Kitchen Skills/Safety & Sanitation
Define and discuss the procedures for stock preparation.
Prepare of a variety of meat, poultry, fish, and vegetable stocks.
List and discuss the five mother sauces and list small sauces from each.
Prepare the mother sauces.
Prepare of a variety of small sauces from the mother sauces
Define and discuss the role of thickeners and consistency.
Define and discuss the role of aromatics, spices and herbs.
Define and discuss the role of collagen and extraction.
American Culinary Federation secondary and post-secondary accreditation, rubric style evaluation for daily cooking production, written tests, practical cooking tests.
Hotels, restaurants, casinos, hospitals, country clubs, spas, cruise liners, schools and universities, correctional facilities, food manufacturing, and food distribution.
Calculator, pens, pencils, student resource center with computers and library, knife kit.

Gisslen, Wayne (2010). Professional Cooking, 7th Edition. John Wiley and Sons, Inc. New York.
Gisslen, Wayne (2009). Professional Baking, 5th Edition. John Wiley and Sons, Inc. New York.
Culinary Institute of America (2008). Garde Manger, 3rd Edition. John Wiley and Sons, Inc. New York.
McGee, Harold (2004). On Food and Cooking, 2nd Edition. Scribner, New York

Software: CulinarE-Companion Recipe Management, Cheftec, Microsoft office, Blackboard

Major A/V support: Laptops, personal computers, demonstration cameras and screens.
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts