Being able to create your own sauces from scratch is one of the cornerstones of classic cookery.
This one-evening course will cover both sweet and savoury sauces, that will make you more confident and successful in sauce making for sweet and savoury dishes. From a classical sauce Diane and fresh egg custard to a more complicated liaison sauce.
When will I start the course and how long will it take?
This course will commence on Tuesday 5th May 2019. You will attend for one week from 6.00pm - 9.00pm.
The course takes place at St Helens College, Town Centre Campus, St Helens WA10 1PP.
What will I study?
You'll discover the difference between flour based, pan, emulsion, reduction and composite sauces, learning fool proof tips for culinary success.
You will study alongside like-minded people in classes delivered by friendly supportive tutors.
How is it assessed?
There is no formal assessment. You will be given feedback based on your progress with suggestions and guidance for areas for improvement.
As with all our leisure courses the main emphasis is to come and enjoy.
Do I need any previous qualifications to start this course?
There are no formal entry requirements.
You will need to wear strong, flat sensible shoes and bring along an apron and a tea towel. Please bring along a container to take what you have made home with you.
What are the course fees?
The total cost of this course is £30. The course price is inclusive of all of the ingredients that you will need for each session.
What can I go on to do once I have completed this course?
Upon completion, you will have developed and acquired knowledge to make authentic, delicious, fresh, flavoursome sauces to enhance your meals.
You may wish to progress on to our other Colours Cookery School courses, including Introduction to Fishmongery course and Butchery for Beginners.