In this course, students develop the skills and management theories associated with preparing classical dishes. Concentration is on the fundamentals of classical cuisine, including stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing, and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from Mother sauces.
Prerequisites: FOS 2201, FSS 1203C