Requirements

• Keen Interest and Passion to Learn Culinary Arts from the Scratch

Description

This course is all about the "Soups". There are 6 varieties of basic soups under Thick & Thin Soups category. By knowing this basic six variety and understanding its differences, anyone could create their own signature soup recipes. In simple term, we could say, in this course you will learn the "Basic Formula of Soup Making", which will help you to unleash the creativity of making your own soups.

Thin Soups has 2 types which are Upassed and Passed. Broth/Bouillon comes under unpassed soups, while consommé comes under Passed Soups. While Thick Soups has 5 types which are Puree, Cream, Bisque, Veloutes and Chowder. Learning all this basic types and its differences gives you a clear understanding about the differences about different varieties of soup. To learn differences between the Stock & Broth on soups and how to prepare it, is also covered in this course.

In overall, including all the varieties and types of soups, I have shown 15 soup varieties in this course, with this as basic, you could able to make "World Class Signature Appetizers".

Have explined special tips for the preparation and the service of appetizers at Hotels & Restaurants. Also covered the commonly used garnishes for the soups, to bring Eye Catching appearance to the Soups.

This course also includes the material, which explains preparation all the soup categories.

Who this course is for:

• Hotel Management Students and Budding chefs
• Anyone who is Eager to become Best Chef or Cook
• Anyone who is interested in learning about the soups and Appetizers
• Owners in Restaurant Business to improve their Appetizers Menu
• Chefs who wanted to bring their signature soup recipes in their Hotel or Restaurants Menu Card.
• Food Business Entrepreneurs (Both Small and Large Scale Restaurants)