Prochef-Course Outline-V21

PROCHEF ® 1

Sauce Production Course Subject Count: 6 Lesson Count: 11

SUBJECT: 1 Introduction to Sauce Production

LESSONS LEARNING OUTCOMES Introducing Grand Sauces • Learners can explain the purpose of sauce in cookery. • Learners can list the grand sauces and explain their significance in cookery. • Learners can explain grand sauce derivatives. Clarified Butter • Learners can define clarified butter. • Learners can explain the purpose of clarified butter. • Learners can explain the benefits of clarified butter. • Learners can explain how to clarify butter. • Learners can practice clarifying butter. Roux • Learners can define roux. • Learners can explain the role of roux in sauces and cookery. • Learners can explain how to make a white, blond, brown and dark roux. • Learners can practice making a white, blond, brown and dark roux. • Learners can practice adding liquid to roux.

SUBJECT: 2 White Sauce

LESSONS LEARNING OUTCOMES Béchamel • Learners can explain the mise en place for béchamel sauce. • Learners can explain how to prepare béchamel sauce. • Learners can explain how to assess the quality of the sauce by examining flavor, aroma, appearance and consistency. • Learners can practice mise en place and preparation of a béchamel sauce. • Learners can practice assessing the quality of a béchamel sauce by examining flavor, consistency, aroma and appearance. Velouté • Learners can explain the mise en place for velouté. • Learners can explain how to prepare velouté sauce. • Learners can explain how to assess the quality of a velouté by examining flavor, consistency, aroma and appearance. • Learners can practice mise en place and preparation of a velouté sauce. • Learners can practice assessing the quality of a velouté sauce by examining flavor, consistency, aroma and appearance.

Sauce Production Course Subject Count: 6 Lesson Count: 11

SUBJECT: 3 Brown Sauce

LESSONS LEARNING OUTCOMES Espagnole Sauce • Learners can explain the mise en place for espagnole sauce. • Learners can explain how to prepare an espagnole sauce. • Learners can explain how to assess the quality of the sauce by examining flavor, consistency, aroma and appearance. • Learners can practice mise en place and preparation of a espagnole sauce. • Learners can practice assessing the quality of a espagnole sauce by examining flavor, consistency, aroma and appearance. Demi-glace Sauce • Learners can explain the mise en place for a demi-glace. • Learners can explain how to prepare a demi-glace sauce. • Learners can explain how to assess the quality of a demi-glace by examining flavor, consistency, aroma and appearance. • Learners can practice mise en place and preparation of a demi-glace sauce. • Learners can practice assessing the quality of a demi-glace sauce by examining flavor, consistency, aroma and appearance.

SUBJECT: 4 Tomato Sauce

LESSONS LEARNING OUTCOMES Tomato Sauce • Learners can explain the mise en place for a tomato sauce. • Learners can explain how to prepare a tomato sauce. • Learners can practice preparing a tomato sauce.

Sauce Production Course Subject Count: 6 Lesson Count: 11

SUBJECT: 5 Butter Sauce

LESSONS LEARNING OUTCOMES Hollandaise • Learners can explain the mise en place for hollandaise. • Learners can explain how to prepare a hollandaise. • Learners can explain how to assess the quality of the sauce by examining flavor, consistency, aroma and appearance. • Learners can practice preparing a hollandaise sauce. Beurre Blanc • Learners can explain the mise en place for a beurre blanc sauce. • Learners can explain how to prepare a beurre blanc. • Learners can explain how to assess the quality of the sauce by examining flavor, consistency, aroma and appearance. • Learners can practice assessing the quality of a beurre blanc sauce by examining flavor, consistency, aroma and appearance.

SUBJECT: 6 Holding Sauces

LESSONS LEARNING OUTCOMES Holding Sauces for Service • Learners can explain how to store sauces for service. • Learners can identify the common problems that occur when holding sauce. • Learners can identify how to ﬁx common problems when holding sauce.