Topic Five: Soups and Stocks
By classifying the “style” of soup or stock, we are able to invent soups using the theories of art and design. This class features four styles of soup: cream, loose vegetable, clear, and bean. In addition, there are two kinds of vegetable stock and soup’s partner – the crouton.
Topic Six: Home-Style Desserts
The art of improvising desserts without measuring tools depends on knowing how unrefined sugar and oil/fat function, and the substance of the forms: cookies, cake, and custards.
Topic Seven: Meal Composition
Now, a meal comes together easily while balancing color, taste, texture, oil, salt, the five tastes, and energetic nutrition.
***Prerequisite to Main Course Two is completion of Main Course one