Stock & Sauce Workshop

Paris International Cooking School

new Teenager's Cooking Workshops
(October School Holiday, 6 - 10 Oct 2008)
new Cooking Classes Timetable
(Term 4 2008, starts 13 October 2008)
new Sunday Workshops Timetable and Description
(Term 4 2008, starting 26 October 2008)
Cooking Classes Timetable (Term 3 2008, starts 21 July 2008)
Sunday Workshops Timetable and Description (Term 3 2008, starting 3 Aug 2008)
Team Building
School Group Workshop
Native Australian Cooking Demonstration and Lunch
Sydney Tour (for out of town visitors)
Sydney Markets and Shops Tour updated
Enrolment Form
Free Recipes

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In this workshop, students will learn how to make brown stock, chicken stock, fish stock, butter sauce, Mornay sauce, Suzette sauce, compound butter, and more.

In Term 3, 2008,
Stock & Sauce Workshop (

menu 1)
Sunday 9am to 2pm Date: 24 August
Course code: 3088E Teacher: Mr. L. Villoing
Cost $99.00 (1 session, including morning tea and all ingredients needed to prepare all stocks and sauces by students as part of this workshop practise)

enrolment

To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)