This module describes the skills, knowledge and attitude required in preparation of stocks, soups and derivation sauces. Trainees will also be able to select tools and equipment for preparation of stocks, soups and sauces, select ingredient, how to prepare stocks, soups and sauce, select methods of cooking ,consistence of soups and
sauces plating and garnishing. Once this module is well covered, trainees will be able to differentiate the preparation of stocks, soups and sauces.
- Teacher: Joseph HAKUZIMANA