Stock is one of the most important building blocks of a successful dish in the professional kitchen. Not only does it often form the basis of soups and sauces, but also find their way into braises and stews. In all of these preparations, the quality of the overall preparation is impacted by the stock used in its foundation. 

Sauces play an equally important role to make or break a dish as a sauce generally touches all elements on the plate. So if the sauce is good, the dish is generally good, but unfortunately the opposite is also true.   

In this module you will learn to master the art of stocks and sauces, as well as soups. The module should be studied hand-in-hand with Cooking Methods, as correct heat application plays a crucial role in the successful soup, stock and sauce.