Date: Saturday, March 6, 2021
Time: 9 am to 1 pm (4 hours)
Maximum number of participants: 7
Learn both classic and modern approaches to sauces, the base for any great cuisine. Mastering the sauce techniques will help you add variety to your culinary repertoire and develop your own unmistakable signature flavors. Learn from our Le Cordon Bleu world-renowned chefs in our state-of-the art professional kitchens.
In this hands-on interactive 4-hour workshop you will learn how to make dressing, cold emulsion, hot emulsion, stock and derivates.
NOTE: Price includes paper chef hat, apron, branded towel and take away container.
Participants must be at least 18 years of age.
Registration closes March 4, 2021
All payment must be completed before the registration closing date. Please bring your registration confirmation e-mail with you to the short course. Students who completed payment after the closing date will not be allowed into the building as class sizes are strictly restricted due to COVID-19 measures.
Questions? We're happy to help! Email us at Ottawa-Student-Services@cordonbleu.edu
NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-Student-Services@cordonbleu.edu to register.