Practice makes perfect when learning basic culinary skillsby Liaison College Oakville | 11 months ago | 1237 page views
Topics: Education, Food
People looking to learn the fine art of French culinary can now take courses at Liaison College Oakville. Here, Chef Mark teaches the methods and techniques used in French culinary, and how to apply those methods to preparing all sorts of food.
Running for 15 weeks total, the basic course offered at Liaison College Oakville included five weeks in theory and 10 weeks in practical learning. During these sessions, Chef Mark explains that “a student is first going to learn the basic knife cuts, they’re going to learn how to hold a knife and then how to make simple things.”
Practicing by cutting up a carrot into a julienne, or a dice, students will learn all the different cuts then use them to make soups, stocks and sauces. “And then from there I’ll start teaching them how to do things like debone chicken and they’ll work with beef, pork and fish.”
Though Chef Mark insists he’s not teaching actual recipes, he’d adamant that the skills learned can be applied to everything you will ever have to cook.
“One of the things that we teach is the five mother sauces,” he says. Starting with béchamel, the basic sauces can then be used for derivative sauces off of them. And though some people are intimidated even by the concept of cooking flour and butter, the Chef explains that it’s just five sauces, and that’s not really a lot at all.
Plus, practice makes perfect in this kitchen, where repeating the methods over and over helps build the skills.
“This is the kind of stuff we teach in order for you to get the basic stuff and then move on to more advanced things, says Chef Mark, for which Liaison College Oakville also offers courses.
Learn more about the basic course at www.liaisoncollege.com.