Stock & Sauce Workshop
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.


Stock & Sauce Workshop (closed arrow menu 1)
In Term 2, 2010,
Sunday 2.30pm to 7.30pm Date: 23 May 2010
Course code: 1028E Teacher: Mr. L. Villoing
Cost $115.00 (1 session, including morning tea and all ingredients needed to prepare all stocks and sauces by students as part of this workshop practise)

In Term 3, 2010,
Sunday 9am to 2pm Date: 12 September 2010
Course code: 1038Q Teacher: Mr. L. Villoing
Cost $115.00 (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.)
Classes are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 12.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)