This class is the first step for all culinary students. Fundamentals of Classical Techniques covers the concepts, skills and techniques involved in basic cookery. This includes the study of ingredients and cooking theories; the preparation of stocks, broths, glazes, soups, thickening agents, the grand and emulsion sauce. We spend one week on a different main ingredient; soup, egg, potato, vegetable, starched and grains. We also learned basic knife skills and cooking techniques, such as roasting, grilling, poaching, braising and frying. This is the class where you really discover if culinary school is the right place for you to be.