Stock Making 101 is a must-take course for anyone aiming to master the foundational art of stock preparation. Stocks are a cornerstone of French cuisine and many other culinary traditions, forming the base for sauces, soups, stews, and gravies. While stock-making may appear simple, there is an art to it, as every ingredient plays a vital role in developing the depth and richness of flavor. In this course, you’ll learn how to create rich, flavorful stocks that will elevate your cooking to a professional level.
This course covers essential stock-making techniques, ensuring you understand how to select and use ingredients to build a robust flavor profile. You’ll master the basic steps of stock preparation, learn how to properly degrease stocks, and troubleshoot common mistakes to create a flawless foundation for your dishes. Stock Making 101 also serves as a prerequisite for more advanced stock courses we offer, making it an essential step for anyone serious about honing their culinary skills.
For a well-rounded culinary education, we also recommend taking Food Safety 101 or the Food Safety Course for Restaurants to ensure you maintain proper safety standards while cooking.
Course Overview:
- 1 Unit
- 2 Lessons covering 10 detailed topics
- 18 Instructional Videos
- 3 Cheat-Sheets for quick reference
- 2 Quizzes with instant feedback to assess your understanding
- Certificate of Completion (with a minimum score of 70% on quizzes)
What You’ll Learn:
- Stock Making Principles: Ingredient roles and how to maximize flavor.
- Types of Stocks: From vegetable to beef and chicken stocks.
- Step-by-Step Stock Preparation: Techniques for refining your stock.
Additional Support:
Need extra help? Add one-on-one coaching to refine your knife skills and address specific challenges in mastering vegetable cuts.
Enroll Now! By completing Stock Making 101, you’ll have the skills to build flavorful stocks and enhance your cooking repertoire. Earn your certification and take the first step toward mastering one of the most essential culinary techniques.
