CSATC014 Principles of Stock, Soups and Sauces Cookery

Stocks, soups, and sauces are the foundation of countless dishes. This course teaches you how to prepare them from scratch using traditional techniques, fresh ingredients, and a focus on hygiene, efficiency, and consistency.

You’ll gain the skills to elevate your cooking by understanding how these essential elements contribute to the overall depth and quality of a dish.

What You’ll Learn:

Throughout the course, you’ll explore:

• Preparing a variety of base stocks
• Creating both clear and thick soups
• Making classic sauces and understanding their applications
• Techniques to reduce waste and maximise ingredient use
• Cleaning and food safety practices during preparation

Whether you're new to commercial kitchens or refining your technique, this course gives you the confidence to produce high-quality, flavourful bases every time.