In the course, learners will learn finishing techniques essential when serving soup for service. This course also discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving. Stocks and sauces course done prior could help further in the soup course, as stock or broth is the primary ingredient in clear soups.
The essential skills taught in the course will be preparing basic broth, preparing basic consommé, clarifying stock, cream soup, purée soup, and bisque soup. Our professional cooks will help you learn what math makes a good soup time and thickening up.
JNA Institute has organized teaching approaches into three categories. All the methods have various significant features. Students can pursue their passion and skills as a successful career with the method that best suits them.
This approach is teacher-centered—when students are enrolled, there will be an instructor available virtually to guide them in your scheduled classes. Through these lectures, students can learn with direct instructions and assessments. Additionally, credits earned through certificate classes will help you achieve a professional cook certificate.
It will include both self-learning and teacher-led classes. The schedule will be available with 5 hours of direct interaction classes taught by qualified instructors. This course is beneficial if you want to assess your performance and gain practical knowledge directly from an instructor.
Online classes are taught via a student-centered approach. The performance will be assessed based on class participation, completing all the modules online, and performing activities outlined in the syllabi.
