• STEPHANIE ONLINE SITE

    Introduction:

    Hello everyone! My name is Stephanie, and I am thrilled to be your trainer for this course on Soups, Sauces, and Stocks. With a passion for culinary arts and years of experience in the kitchen, I’m excited to share my knowledge and expertise with you.

    Throughout this course, we will explore the fundamental techniques for creating delicious and versatile soups, sauces, and stocks that can elevate your cooking to new heights. I believe that mastering these foundational skills is essential for any aspiring chef or home cook.

    I encourage you to ask questions, share your experiences, and collaborate with your peers. Cooking is not just about following recipes; it's about experimenting, learning, and enjoying the process. Together, we will create a supportive learning environment where we can all grow and develop our culinary skills.

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Available courses

Prepare sandwiches

Prepare Stocks

This unit specifies the competencies required to plan, prepare and present stock. It involves prepare vegetable stock, prepare chicken stocks, prepare beef/lamb stock, prepare fish stocks.

PREPARE FOOD ACCOMPANIMENTS

This unit specifies the competencies required plan, prepare and present food accompaniments. It involves organizing entremetier section, identifying, cleaning, preparing, cooking, presenting, and dispensing food accompaniments

PREPARE MEATS

This unit focuses on the safe and effective preparation of meats in both commercial and domestic settings. Learners will develop practical skills in meat selection, handling, and cooking, while also understanding key aspects of food safety, hygiene, and storage related to meat products. The unit will cover a range of meat types, including beef, pork, poultry, lamb, and game, and teach various cutting, marinating, seasoning, and cooking methods.

Bar Operations

This unit specifies the competencies required to carry out bar operations. It involves preparing for bar operations, performing and controlling bar operations and operating special bars.