Introduction to Mother Sauces - Bridgwater & Taunton College

Course Overview

This course is for anyone that would like to learn how to create their own base sauces from scratch at home. You will spend the day using the fantastic facilities of the Quantock Restaurant, learning from our chef lecturer James all about the world of sauces. Categorised by the famous Auguste Escoffier, the mother sauces can be used as a base to many dishes. You will leave here understanding the processes, hints, tips and how to rectify and problems within the making process: • Bechamel • Espagnole • Veloute • Tomate Sauce • Hollandaise James will show you a variety of ways to use each sauce, including making your own Eggs Benedict for lunch with your hollandaise sauce. This course will give you the condidence and tools to experiment with different bases to create your own unique dishes at home. You will be able to take home 4 of the sauces, so please bring containers to transport them.

Assessment Methods

Hands-on workshop and demonstration from professionals.

Progression Options

Advanced Bread, Introduction to Plant-based Cooking, Introduction to Pasta

Course Summary

Course Title Introduction to Mother Sauces
Entry Requirements

None

Attendance Requirements This is a 5 hour course, attendance is expected for the full duration.
Campus
Start Date
Level  
Day(s)  
Start Time  
End Time  
Fees  
Code  
Duration  
Remaining Places  

Spotlight

We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

Add to Shortlist

© 2024 Bridgwater & Taunton College, Bath Road, Bridgwater, Somerset, TA6 4PZ, United Kingdom | Terms / Privacy / Cookies | Accessibility Made by Wave