Course Content :

Students will learn how to prepare:

• Different types of soups   (clear soups, cream soups, vegetables and special soups, fish and shellfish soups, cold soups and soup fillings)
• Vegetables   (boiled, poached, braised, steamed, glazed, fried, stuffed, gratinated, vegetable soufflé and dried peas and beans)
• Potato
• Rice and cereals     (boiled rice, steamed rice, risotto rice, semolina dumplings, polenta, couscous, spätzle)
• Basic pasta dough   (lasagna, tagliatelle, spaghetti, macaroni, raviolis, pasta with special flavour and colours)
• Egg