Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.Successful completer should be able to explain and perform stock and soup preparation, uses and storage, and sauce characteristics; prepare grand sauces, emulsions, contemporary sauces, compound butters, and vegetable sauces; produce relishes, chutneys, marinades, compotes, and vinaigrette.This is a non-credit course and eligible for a Senior Citizen discount.