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Course Description

The sultry element of classical French cooking - it's in the sauce. Sauce-making is one of the more challenging skills to acquire. Guided by our culinary experts, you will gain hands-on experience with the preparation and typical use of the five basic sauces: Bechamel (cream sauce), Velouté (stock-based), Espagnole (brown sauce), Tomato Sauce, and Hollandaise. After the mother sauces, you will explore compound and secondary sauces. You will finish with an introduction to the contemporary applications of these sauces and their uses in the modern kitchen. Special attention will be given to sauce-making techniques and elements, which include flavour, mouth-feel and consistency. With the skills gained in this course, you will be able to create exciting and well-made sauces. It is required that you complete CULG210 and CULG220 before enrolling in this course. Important information for students: Bring your own apron. Bring Tupperware/Ziplocks to take home your products. Wear flat, closed-toe shoes. Check your student portal for a map to get to the kitchen.

Course Information

CULG 230

Prerequisites

CULG220

Applies Towards the Following Certificates

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Section Title
Kitchen Skills III - Sauces
Type
Discussion
Days
Monday, Wednesday
Time
6:00PM to 10:00PM
Dates
Oct 19, 2026 to Oct 26, 2026
Schedule and Location
Contact Hours
12.0
Location
Delivery Options
Fully F2F w/online resources  
Course Fee(s)
Tuition non-credit $380.00
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