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Stocks are the backbone of any cuisine on which much of the kitchen depends. Students are introduced to simmering, emulsifications and knife skills and engage in the production of basic stocks while learning classical vegetable cuts. Students will practice production of leading sauces, emulsion, compound, and independent sauces and learn to prepare a variety of soups.
Upon satisfactory completion of this module, a participant should have the ability to:
FSS-110, CUL-102
16 sessions of 3 hours each for a total of 48 hours
Maximum capacity of 16 participants
Hotel and restaurant cooks.
Hassan CostantiniManager of Planning & Business DevelopmentPhone: (+970) 2 2741241 ext 2430
hassanc@bethlehem.edu