Making white stock may seem simple; however, mastering it is an art. Indeed, white stock is a fundamental element in culinary arts, serving as the base for various dishes such as sauces, consommé, onion soup, and stews. Therefore, understanding each ingredient’s role is crucial for creating a flavorful stock. In this course, you will learn essential techniques for preparing different types of white stocks, including fish stock, chicken stock, white beef stock, and dashi stock.
Before you start, ensure you complete Stock Making 101, as it is a prerequisite for this advanced course. This foundational course will equip you with the necessary skills for white stock preparation.
Course Description:
- Units: 2
- Lessons: 3, divided into 15 topics
- Videos: 6
- Handbook: A 37-page downloadable resource
- Quizzes: 2 optional quizzes for immediate feedback
- Assignment: 1 optional assignment for peer feedback via the OCS Facebook Group
- Certification: A Certificate of Completion will be awarded upon scoring at least 70% on each quiz.
In addition to stock-making techniques, this course provides practical tips on sourcing and storing ingredients, which consequently maximizes freshness and flavor. Moreover, this course builds on the foundations taught in Stock Making 101, making it essential for anyone serious about culinary arts. Additionally, we recommend taking Food Safety 101 to ensure you maintain proper safety standards while cooking.
By the end of this course, you will master versatile white stocks that elevate your culinary creations. You’ll gain confidence in the kitchen and enhance your dishes with rich, nuanced flavors.
Additional Support:
Need extra help? Add one-on-one coaching to refine your stock-making techniques and address specific challenges in mastering the art of stock preparation.
Enroll now and gain the skills to create versatile white stocks that will enhance the flavor and depth of all your culinary dishes.
