7 Classes Course Delivery Plan 1. Introduction to Kitchen Operations Food Safety and HACCP in Catering Organise and Prepare Food Cutting Skills Use Basic Methods of Cookery 2 Classes 1 Classes 2 Classes 3 Classes 2. Prepare, Cook and Serve Stocks, Sauces and Soups Theory Stocks White Stock Brown Stock Fish Stock Vegetable Stock Court-bouillon Sauces White Roux–Based Sauces – Béchamel Blond Roux–Based Sauces – Fish Velouté Brown Roux–Based Sauces – Espagnole Demi-Glace Warm Emulsion Sauces – Hollandaise Cold Emulsion Sauces – Mayonnaise Tomato-Based Sauces – Portugaise Soups Purée Soups – Lentil, Roast Pumpkin Broths – Minestrone, Scotch Broth Cream Soups – Mushroom, Broccoli, Chicken 20 ICCA / AP / V10.0 / 02 / 2023
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