This course introduces the foundation for all cuisines, which begins with the preparation of stocks such as beef, chicken, veal, and fish. From there, you will learn the “mother” sauces and the derivative “small” sauces. Preparation of consommés, soups, and thickening agents is emphasized. Additional sauce proficiency is acquired while including cooking techniques for pasta, rice, grains, and legumes. You will begin to learn plating presentations and the timing for finished dishes.